Ingredients with Measurements:
- 1 lb beef tripe, cleaned and cut into small pieces
- 1 lb beef shank, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 head of cabbage, chopped
- 1 bay leaf
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 1 tsp paprika
- 8 cups beef broth
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, add the beef tripe, beef shank, onion, garlic, carrot, celery, bay leaf, marjoram, thyme, paprika, and beef broth.
2. Bring to a boil and then reduce heat to low. Cover and simmer for 2 hours, or until the beef is tender.
3. Remove the beef shank from the pot and shred the meat. Discard the bones and return the meat to the pot.
4. Add the chopped cabbage to the pot and simmer for an additional 30 minutes, or until the cabbage is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef tripe can be substituted with chicken or pork tripe.
- Beef shank can be substituted with beef chuck or stew meat.
- Marjoram can be substituted with oregano.
- Thyme can be substituted with rosemary.
Variations:
- Add diced potatoes or parsnips for a heartier soup.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a can of diced tomatoes for a slightly tangy flavor.
Tips and tricks:
- Make sure to clean the beef tripe thoroughly before cooking.
- Skim any foam or fat that rises to the surface of the soup while cooking.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
Side salad and crusty bread.
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, let it simmer uncovered for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to clean the beef tripe thoroughly before cooking.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Flaki and Cabbage Soup is a traditional Polish soup that dates back to the Middle Ages. It was originally made with beef tripe, which was a cheap and readily available ingredient at the time. Today, it is still a popular dish in Poland and is often served at weddings and other special occasions.
Flavor profiles:
This soup has a rich and savory flavor with a slightly tangy taste from the cabbage.
Serving suggestions:
Serve hot with crusty bread and a side salad.
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Region: Polish