Name: Polish Beef Tripe Soup with Marjoram and Root Vegetables
Prep time: 25 min
Cook time: 3 h 15 min
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 2 lb honeycomb beef tripe, thoroughly rinsed and trimmed; 1 lb beef shank or marrow bones; 10 cups cold water; 2 yellow onions, halved; 2 bay leaves; 1 tbsp whole allspice berries; 2 tbsp unsalted butter; 1 large carrot, diced; 1 small celery root, peeled and diced; 1 parsley root, peeled and diced; 1 leek, white and pale green parts, sliced; 4 garlic cloves, minced; 1 tsp sweet Hungarian paprika; 2 tsp dried marjoram; 1 tsp freshly grated nutmeg; Salt and freshly ground black pepper to taste; 3 tbsp all-purpose flour; 1/2 cup heavy cream; 2 tbsp chopped fresh flat-leaf parsley; Freshly ground horseradish or rustic rye bread for serving

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A traditional Polish beef tripe soup simmered low and slow with aromatic root vegetables and warm marjoram. The honeycombed tripe becomes silky and tender, while the broth develops deep, savory character. Best served in deep bowls with fresh crusty rye bread on the side.

Prep Time25 mins

Cook Time195 mins

Total Time220 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
18 gFat
9 gSaturated Fat
16 gCarbs
3 gFiber
4 gSugar
38 gProtein
620 mgSodium
720 mgPotassium
95 mgCalcium
4 mgIron
9 mgVitamin C
280 mcgVitamin A

Ingredients

For the Tripe and Broth

2 lb honeycomb beef tripe, thoroughly rinsed and trimmed
1 lb beef shank or marrow bones
10 cups cold water
2 yellow onions, halved
2 bay leaves
1 tbsp whole allspice berries

For the Vegetables and Aromatics

2 tbsp unsalted butter
1 large carrot, diced
1 small celery root, peeled and diced
1 parsley root, peeled and diced
1 leek, white and pale green parts, sliced
4 garlic cloves, minced
1 tsp sweet Hungarian paprika
2 tsp dried marjoram
1 tsp freshly grated nutmeg
Salt and freshly ground black pepper to taste

For Thickening and Garnish

3 tbsp all-purpose flour
1/2 cup heavy cream
2 tbsp chopped fresh flat-leaf parsley
Freshly ground horseradish or rustic rye bread for serving

Directions

Place the rinsed tripe and beef shank in a large stockpot, cover with cold water, bring to a boil, and drain. Refill the pot with 10 cups of cold water, add onions, bay leaves, and allspice, then simmer gently for 2 hours until the tripe is fork-tender.
Transfer the tripe to a cutting board, let it cool slightly, then slice it into thin 1/8-inch strips. Remove the beef shank, pull the meat from the bone in bite-size pieces, and reserve the strained broth.
In the same pot, melt the butter over medium heat. Add carrot, celery root, parsley root, and leek, and sauté for 8 minutes until softened. Stir in garlic, paprika, marjoram, and nutmeg and cook 1 minute until fragrant.
Return the sliced tripe and reserved beef to the pot along with the strained broth. Bring to a gentle simmer and cook uncovered for 30 minutes to meld the flavors.
Whisk the flour with the heavy cream until smooth, then stir into the soup. Simmer 5 more minutes until the broth thickens slightly and coats the back of a spoon. Season generously with salt and pepper.
Ladle the soup into warmed bowls, garnish with fresh parsley, and serve immediately with a small dish of horseradish or thick slices of rye bread for dipping.

Cook’s Notes

Always do the initial blanching and discard of the first cooking water to remove impurities and any strong off-odors from the tripe.
Some Polish cooks add a small boiled beef meatball (about 1 oz each of ground beef and pork with onion and marjoram) directly into each bowl for extra richness.
Marjoram is the signature spice of flaki, do not substitute it with oregano, which has a different, sharper flavor profile.
For a deeper flavor, simmer the tripe with a pig's trotter or a piece of smoked bacon added to the pot.
The soup tastes even better the next day after the flavors have had time to marry; simply reheat gently and adjust seasoning before serving.