Flaki

Flaki is a traditional Central European soup made from cleaned beef tripe cut into thin strips and simmered in a seasoned broth. It is most closely associated with Polish cuisine, where it is also called flaczki, but similar dishes appear in Czech (dršťková polévka), Slovak and other regional culinary traditions.

The basic preparation involves thoroughly cleaning and parboiling tripe, then simmering it for several hours in a clear beef or bone broth with root vegetables such as carrots, parsnip and celery, onion, garlic, bay leaf and black pepper. Common seasonings include marjoram and, in some recipes, a small amount of tomato paste or paprika. Variants may be thickened with a roux, include additional beef or meatballs, or use different spice blends; Warsaw-style flaki (flaki po warszawsku) is among the well-known regional versions.

Flaki has medieval roots and was historically served at banquets as well as in peasant households, valued for its use of inexpensive offal and its warming, hearty character. It is typically eaten hot, often accompanied by bread or rolls.

Nutritionally, tripe-based soup is a source of protein, collagen and certain minerals, though it can be high in cholesterol depending on preparation. Flaki remains a distinctive element of Polish food culture and continues to be prepared in homes, restaurants and as a canned convenience product.