Ingredients with Measurements:
- 1 pound of kielbasa, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can of diced tomatoes (14.5 oz)
- 1 can of tomato sauce (8 oz)
- 1 cup of beef broth
- 1 teaspoon of paprika
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of cayenne pepper
- Salt and pepper to taste
- 1 pound of flaki (beef tripe), cleaned and cut into small pieces
- Chopped fresh parsley for garnish
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. In a large skillet over medium heat, cook the sliced kielbasa until browned. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent.
3. Add the chopped green and red bell peppers to the skillet and cook until they are soft.
4. Add the can of diced tomatoes, tomato sauce, and beef broth to the skillet. Stir to combine.
5. Add the paprika, dried thyme, dried oregano, cayenne pepper, salt, and pepper to the skillet. Stir to combine.
6. Add the cleaned and cut flaki to the skillet. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 1 hour, or until the flaki is tender.
8. Add the cooked kielbasa back to the skillet and stir to combine.
9. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium heat for cooking kielbasa, onion, and garlic
- Low heat for simmering the mixture with flaki and kielbasa
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 30g
- Carbohydrates: 14g
- Protein: 32g
Substitutions for ingredients:
- Pork kielbasa can be used instead of beef kielbasa
- Chicken broth can be used instead of beef broth
- Fresh thyme and oregano can be used instead of dried
Variations:
- Add diced potatoes to the skillet for a heartier meal
- Use chicken or pork tripe instead of beef tripe
- Add a can of drained and rinsed kidney beans for extra protein and fiber
Tips and tricks:
- Make sure to clean the flaki thoroughly before cooking
- If the mixture is too thick, add more beef broth or water to thin it out
- Serve with crusty bread to soak up the sauce
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped fresh parsley on top
Garnishes:
- Chopped fresh parsley
Pairings:
- Crusty bread
- Mashed potatoes
- Steamed vegetables
Suggested side dishes:
- Green salad
- Coleslaw
- Roasted vegetables
Troubleshooting advice:
- If the flaki is tough, simmer for an additional 30 minutes until tender
Food safety advice:
- Make sure to clean the flaki thoroughly before cooking to avoid any bacteria
Food history:
- Flaki is a traditional Polish soup made with beef tripe and vegetables
Flavor profiles:
- Savory, slightly spicy, and hearty
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish