Ingredients with Measurements:
- 1 pound beef tripe, cleaned and cut into small pieces
- 1 large onion, chopped
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried marjoram
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 2 tablespoons flour
- 2 tablespoons butter
- 2 large onions, sliced
- 1 tablespoon brown sugar
Special equipment needed:
- Large pot
- Skillet
- Wooden spoon
- Whisk
Step-by-step instructions:
1. In a large pot, add the beef tripe, chopped onion, vegetable oil, garlic, paprika, marjoram, bay leaf, salt, and black pepper. Pour in the beef broth and bring to a boil.
2. Reduce the heat to low and simmer for 2-3 hours, or until the tripe is tender.
3. In a skillet, melt the butter over medium heat. Add the sliced onions and brown sugar. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes.
4. Remove the bay leaf from the pot and discard. In a small bowl, whisk together the flour and 1/2 cup of the broth from the pot until smooth. Pour the mixture back into the pot and stir to combine.
5. Add the caramelized onions to the pot and stir to combine. Simmer for an additional 10-15 minutes, or until the sauce has thickened.
6. Serve hot, garnished with fresh parsley or chives.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 20g
Protein: 24g
Sodium: 1100mg
Sugar: 8g
Substitutions for ingredients:
- Beef tripe can be substituted with beef stew meat or chicken.
- Vegetable oil can be substituted with olive oil or canola oil.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a splash of red wine to the pot for a richer flavor.
Tips and tricks:
- Be sure to clean the tripe thoroughly before cooking.
- Simmer the tripe over low heat to ensure it becomes tender.
- Whisk the flour and broth mixture well to prevent lumps in the sauce.
- Caramelize the onions slowly over low heat to prevent burning.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the flaki in a pot over low heat until heated through.
Presentation ideas:
Serve the flaki in bowls with a sprinkle of fresh parsley or chives on top.
Garnishes:
Fresh parsley or chives
Pairings:
- Crusty bread
- Mashed potatoes
- Steamed vegetables
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the tripe is tough, simmer it for an additional 30 minutes to an hour until tender.
- If the sauce is too thin, whisk in a bit more flour and broth mixture until desired consistency is reached.
Food safety advice:
- Be sure to clean the tripe thoroughly before cooking.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
Flaki is a traditional Polish soup made with beef tripe and vegetables. It has been a popular dish in Poland for centuries.
Flavor profiles:
Savory, slightly sweet, and earthy.
Serving suggestions:
Serve hot with crusty bread or mashed potatoes for a hearty meal.
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Region: Polish