Polish Tripe Soup Recipe

Tripe soup
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Ratings (47)
  • Total: 6 hrs 30 mins
  • Prep: 30 mins
  • Cook: 6 hrs
  • Yield: 6 Bowls (6 Servings)
Nutritional Guidelines (per serving)
394 Calories
20g Fat
24g Carbs
30g Protein
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Nutrition Facts
Servings: 6 Bowls (6 Servings)
Amount per serving
Calories 394
% Daily Value*
Total Fat 20g 25%
Saturated Fat 9g 46%
Cholesterol 133mg 44%
Sodium 1990mg 87%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 14%
Protein 30g
Calcium 151mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Slavic, Balkan, and many other agrarian cultures are famous for their nose-to-tail eating and that includes tripe, the stomach of a cow, pig, sheep or another animal, often turned into soup, rumored to be a sure-fire hangover remedy.

In Polish, tripe soup is known as flaki zupa (FLAH-kee) or just flaczki (FLAHTCH-kee), which also literally means "guts." Typically, Polish tripe soup is made with beef tripe and is considered one of the national soups of Poland, especially since it is touted to have been eaten by King Władysław II Jagiełło. 

While recipes vary by region, in addition to beef tripe, vegetables, beef broth, and marjoram are included and sometimes tomatoes or tomato paste, and other spices are added. Some versions feature a clear broth, while others are creamed. This recipe is made in the Warsaw style (flaki po Warzawsku).

Ingredients

  • 2 pounds beef honeycomb tripe
  • Few pinches salt
  • 1 pound meaty beef soup bones (or veal)
  • 1 tablespoon salt (or more as necessary)
  • 4 carrots (peeled and sliced)
  • 1 celery root (cleaned and chopped, or 3 stalks sliced celery)
  • 1 tablespoon fresh parsley (chopped)
  • 3 cups beef broth (or chicken broth)
  • 1/2 teaspoon salt
  • Optional: 1/4 teaspoon ginger
  • Optional: 1/4 teaspoon mace
  • 1/4 teaspoon marjoram
  • Pepper (to taste)
  • Optional: 2 tablespoons butter (for creamed soup)
  • Optional: 2 tablespoons all-purpose flour (for creamed soup)
  • Optional: 1 cup half-and-half (for creamed soup)

Steps to Make It

  1. Gather the ingredients.

  2. Rinse tripe under cold water.

  3. Drain and place on a cutting board. Sprinkle with salt and rub into tripe to clean the crevices.

  4. Rinse again to remove salt.

  5. Place tripe and soup bones with enough water to cover in a large saucepan or stockpot. Season with 1/2 teaspoon salt for each cup of water added. 

  6. Cover, bring to a boil, and reduce heat.

  7. Simmer partially covered 3 to 5 hours, or until tripe is tender.

  8. Drain tripe and bones.

  9. Pick meat off bones, reserve, and discard bones.

  10. When tripe is cool enough to handle, cut into very thin strips.

  11. Place tripe, meat from bones, carrots, celery root, parsley, and broth in a clean pot. Bring to a boil, reduce heat and simmer, partially covered, until vegetables are tender.

  12. Add 1/2 teaspoon salt, optional ginger and mace, marjoram, and pepper, to taste.

  13. Bring back to a boil and simmer 10 minutes. Adjust seasonings.

  14. Serve hot with rye bread.

Creamed Soup Variation

For a creamed soup, melt 2 tablespoons butter in a saucepan. Stir in 2 tablespoons flour to make a roux. Cook and stir until golden. Add 1 cup half-and-half and bring to a simmer. Temper the half-and-half with a few ladles of hot soup. Transfer tempered half-and-half to the soup and whisk until soup has thickened slightly. 

Eastern European Tripe Soup

Tripe soups in other Eastern European and Central European countries are known as:

  • Bosnia: škembić

  • Bulgaria: shkembe-chorba (шкембе чорба)

  • Croatia: tripice

  • Czechia: drštková polévka or just drštkovka

  • Hungary: pacalleves or just pacal

  • Romania: ciorbă de burtă

  • Serbia: škembići (Шкембић)

  • Slovakia: držková polievka

But the use of tripe doesn't end with soup. There are stews made with tripe and many other Central and Eastern European dishes are stuffed with tripe.