Flaki in Polish recipe with photos, thick tripe soup, Polish cuisine, what is it

Nutritional and energy value:

Features of the dish

The main component of the dish is tripe, that is, beef or pork stomach. That is why the name of the soup comes from the Polish word flaki, which means tripe.

Another important ingredient is celery roots, carrots, and parsley. The aroma of the dish is given by spices - bay leaf, nutmeg, pepper, salt, paprika, ginger. If desired, you can add flour, lard or onions to the soup. Forbidden ingredients for flask are vinegar and garlic.

Serve the finished soup hot in deep plates. Often in restaurants, chefs pour flasks into edible “pots” made from bread. It looks both elegant and homey at the same time.

Often there are different names for the dish - flask, flak, flaczki, polish tripe soup or tripe.

Cooking process

Let's proceed directly to preparing the Polish dish. Flasks are easy to cook. Place a piece of beef and tripe cut into strips in a saucepan. Fill the ingredients with water and put on fire.

Peel the onions, carrots and parsley root. Finely chop the onion, chop the parsley root onto a fine grater. Carrots are traditionally cut into slices.

Grease a frying pan with vegetable oil (you can use pork fat if desired) and add onions. Sauté the onion until softened and lightly golden brown. Lay out the carrots, followed by the parsley root. Stir the vegetables and simmer for a couple of minutes.

Polish soup flaki

Flaki or flyachki is a very famous soup of Polish cuisine. A similar well-known dish “khlyaki” can be found in Ukrainian cuisine, “shkembe chorba” - in Bulgarian cuisine, “patsas” - in Greek cuisine, “ishkembe” - in Turkish cuisine.

The soup itself does not take too long to prepare, but the main preparation for the soup - tripe - requires a lot of attention and time. Even if you buy ready-made peeled tripe in the store (we can buy both peeled and unpeeled tripe for this soup, and I strongly recommend purchasing peeled tripe, since even with such prepared tripe you will be fiddling around for a very long time to finish it to the desired state, and you will simply throw the uncleaned one halfway and definitely won’t prepare the soup).

There are a huge number of options for preparing flasks in Polish. Today we will prepare the most popular version with vegetables and flour. The soup turns out very nourishing and tasty.

Scar

Beef tripe is a cut from one of the four chambers of a cow's stomach. It is worth noting that the stomachs of other animals are also used for food. This food product is very popular in many cuisines because it is versatile. Tripe makes an excellent rich broth, roast and gravy.

In Poland, tripe is often sold already peeled and slightly boiled; you can also find canned flask on store shelves.

On the regular market in the CIS countries, tripe can often be found in several forms:

Cleaned tripe is sold washed and cleared of the contents of the cow's stomach. The appearance is light, but nevertheless requires careful processing.

Bleached tripe is cleaned and soaked in a chlorine solution, this is done in order to kill microbes and give it a pale color. Before cooking, bleached tripe must be thoroughly washed several times or even boiled to get rid of the chemical smell and taste of chlorine.

What are flaki in Polish?

This is a type of soup that consists of beef or pork stomach. The name comes from the Polish word flaki, which translates as tripe. There are also other names for the dish - flask, fdyaki, tripe.

The soup has a rich spicy aroma, which is obtained by adding a large amount of spices. You should not put vinegar or garlic in the soup.

This dish is served in deep plates, and in restaurants - in edible pots made of bread.

Flaki soup is healthy because it contains a large number of microelements that are necessary for the human body. The soup is quite spicy and fatty, so it is perfect for people suffering from a hangover. After long holidays and feasts, the dish will help cope with alcohol intoxication. The soup, entering the stomach, will gently envelop its walls and relieve discomfort.

“Flyaki” soup is prescribed to people who have had fractures or injuries; The soup is suitable for older people with problems with the musculoskeletal system.

Lead-up 4: Cube Jump

Now we add a back jump onto the cube to the previous approach to understand how to push back.

1. Before you start, you need to take a step forward from the cube to jump back into the distance
2. You do everything exactly the same as in the previous lead-up and jump back onto the cube
3. Your body should move backwards into the distance due to loss of balance.
4. You move very low and the mats that are on top should slide with you
5. Your hands are turned inward for safe performance.
6. At the end of the movement, your head looks up, your body is as stretched and arched as possible

Basic mistakes

Throwing the head back

This can cause your back to arch early or your arms may not have time to fully work out the swing. Hold your head between your hands.

Jump up

If at the end point you fall on top of the mats, then this is incorrect. With this performance on the flask, you will painfully stick your hands in. Fall more at the beginning of the backward element.

Relaxed body

A relaxed body will not give you control and you may get injured. Always tense up while performing the element.

Boat jump

When you jump many times with a hunched back and tucked chin, your body remembers this position and during the execution of the flap, you do not clearly position your hands and rely on them. Bring your arms back and bring your shoulder blades together to bend.

Weak wave of arms

Your arm swing is lagging behind. You have already fallen, but your palms have not touched the mat. Swing your arms earlier and harder.

Swing your arms to the side

With your hands on the flask like this, it will be very difficult for you to do it. Hands should be shoulder-width apart

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Difficult option: with a wave of hands

Now you do all the same movements, but adding a swing of your arms

1. At the moment when you sit down, you need to put your hands as far back as possible behind your back.
2. From this position, the arms begin to swing first
3. When your arms reach parallel to the floor, you begin to fall
4. Next, a push with the legs is connected to the swing of the arms and the fall.
5. You also straighten up at an angle of 45 degrees and bend a little

Basic mistakes

Waving your hands too late

First you fall and then you push. This option is possible if your flask is generally correct. In the early stages of learning, with a late swing, you will not have time to place your hands and will fall at the end. Start swinging your arms earlier.

Intermittent swing of arms

Your swing should start smoothly and increase in speed. By pausing in the middle of the movement, you risk not having time to place your hands on the floor in the flask.

Swing with bent arms

Such a swing will not give you speed and you will break when performing a flap. Arms should always be straight.

Late kick-off

You had already fallen back a long time ago and did not have time to push with your feet. When performing this way, you can stick your hands into the path and damage your hands. Push your feet a little earlier

Ingredients

This recipe makes 6 servings. For this soup “Flyaki in Polish” you will need:

• one kg of beef stomach;
• two heads of onions;
• one kg of beef bones for broth;
• two carrots;
• one celery root;
• 50 g butter;
• 50 g flour;
• a pinch of grated nutmeg;
• one tsp. black pepper;
• salt;
• a bunch of dill;
• a bunch of parsley;
• three pieces bay leaf.

Innings

Chop a piece of boiled beef into small pieces and place back into the pan. Season the almost finished Polish flaki soup with flour thickener and season with spices: pepper, paprika, ginger and marjoram. Cover the soup with a lid and simmer over low heat for five to seven minutes so that the spices give their flavor and permeate the entire broth.

Pour the finished flasks in Polish into plates and season with finely chopped fresh herbs. Serve the aromatic broth with fresh bread or garlic dumplings.

Recipe for Polish soup “Flyaki”:

So, the first and main task is to prepare the tripe in such a way as to completely get rid of the smell. To do this, soak it in cold water overnight (in my case it worked for almost a day), and periodically change the water. Then rinse it one last time, fill it with cold water, bring it to a boil, and drain the water. We repeat the procedure again.

After the second boiling, the tripe should practically lose its smell. In my case, it remained small, barely perceptible. But that’s normal – we’ll get rid of it later.

At the same time, in parallel, boil the bones in salted water - about half an hour.

Pour bone broth over the tripe and cook on low heat for about 3.5-4 hours. You can add bay leaf - for those who like it. In theory, if the smell has completely gone away and is no longer annoying, then you can no longer change this broth. In my case, as I said, the smell was slightly present - so I refilled the bones with water and boiled for about another 1.5 hours to get a new broth.

Towards the end of cooking the tripe, prepare the vegetables. We cut the onion into quarter rings, carrots and celery stalk into thin slices.

Melt half the butter in a frying pan and fry the vegetables for 5-7 minutes over medium heat. The main thing is not to fry too much; the onion should become translucent, but not brown.

In a second, dry frying pan, sauté the flour for literally 2-3 minutes, add the remaining oil and mix.

During this time, our tripe is completely cooked, there is no smell at all, you want to eat it straight away, but you have to resist  We take it out of the pan, cut it into thin strips. Pour in new bone broth, bring to a boil, add fried vegetables, flour, spices - and cook for another 20 minutes.

Our soup is ready! When serving, it is very tasty to sprinkle with finely chopped dill and parsley. For winter it’s just the perfect soup, rich and satisfying. Although I am ready to eat it at any time of the year and in any quantity :)

How will it look like?
Polish soup “Flyaki”

An amazingly tasty and very filling soup. I tried it for the first time in Poland, and since then I’ve been dreaming about it for a long time, but I’ve never seen anything like it in our restaurants. And so yesterday I decided to cook it myself. The result exceeded all expectations - on the first try it turned out exactly what I needed, the same taste. True, I had to tinker, but it's worth it! This is my first recipe that I decided to share - so don’t judge too harshly