Flaki po Zamojsku – Polish Spicy Beef Tripe Soup
If you grew up in Poland, chances are you remember Polish Spicy Beef Tripe Soup Flaki—a classic tripe soup that appeared at family gatherings, weddings, and Sunday dinners. For many, it’s a dish deeply connected with childhood memories, grandma’s cooking, and that unmistakable smell drifting from the kitchen long before lunch was ready.
Flaki po Zamojsku is a regional variation from the Zamość area: richer, slightly spicy, thickened with a small roux, and full of warm, comforting flavors. This is real Polish comfort food—the kind that feels like home after many years abroad.
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Ingredients
For the tripe preparation:
- 1–1.2 lb (500 g) cleaned beef tripe, cut into thin strips
- 2 bay leaves
- 3 allspice berries
For the broth:
- A few pieces of beef (stewing beef or ribs)
- A piece of turkey (wing or drumstick)
- 2 carrots
- 1 parsley root
- 1 small piece of celery root
- small piece of leek
- one onion scorched over a gas burner
- A handful of parsley leaves
- 2 bay leaves
- 4 allspice berries
- salt and black pepper to taste
Seasonings:
- 2–3 tsp sweet paprika powder
- ½–1 tsp hot paprika (adjust to taste)
- ½ tsp ground ginger
- ½ tsp freshly grated nutmeg
- 1–2 tsp dried lovage (lubczyk)
- 1–2 tbsp dried marjoram
- ground black pepper and salt
For the roux:
- 1 tbsp butter
- 1 tbsp all-purpose flour
Here is a short movie on how I make Polish Spicy Beef Tripe Soup Flaki po Zamojsku:
Instructions
1. Pre-cook the tripe
Place sliced tripe in a pot with cold water, add a bay leaf and an allspice berry, and bring to a boil. Cook for a few minutes, then drain.
Repeat once more with fresh water, a bay leaf, and allspice.
This removes the strong smell and prepares the tripe for the final cooking.
Drain and set aside.
2. Prepare the broth
In a separate large pot add:
- beef pieces
- turkey pieces
- roughly cut vegetables (carrot, parsley root, celery root)
- bay leaves
- allspice
- parsley leaves
- onion
- leek
Cover with cold water, season with salt and pepper, and simmer for about 1.5 hours, until the meat is tender.
Remove the meat and vegetables from the broth.
Shred the meat into small, bite-size pieces (I do this by hand).
Slice the cooked vegetables into thin slices or half-moons. Set everything aside.
3. Cook the tripe in the broth
Add the drained, pre-cooked tripe into the broth.
Simmer for about 45 minutes, until soft and tender.
4. Return meat and vegetables to the pot
Add shredded meat and sliced carrots and parsley root back into the soup.
5. Season generously
This is key for Flaki po Zamojsku—the spices should warm and deepen the flavor. Add:
- plenty of sweet paprika
- a bit of hot paprika
- ground ginger
- black pepper
- lovage
- freshly grated nutmeg
- and a large handful of marjoram (crush it between your palms!)
Taste and adjust salt as needed.
6. Thicken with a roux
In a small pan, melt the butter, add the flour, and cook for a minute until lightly golden.
Add a ladle of hot soup liquid, whisk until smooth, then pour everything back into the pot while stirring.
This gives Polish Spicy Beef Tripe Soup their characteristic lightly thickened texture.
Simmer a few more minutes.
Serving
Serve hot, ideally with fresh sourdoux bread.
Flaki taste even better the next day—just like many dishes our grandmothers used to make.
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Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! have you tried Polish Spicy Beef Tripe Soup before?
