Flaki

Ingredients

• 1kg beef tripe, cleaned
• 500g beef shank or bones
• 1 onion, halved and unpeeled
• 2 carrots, chopped
• 1 parsley root or parsnip, chopped
• 1 stick celery root or celery, chopped
• 1 leek, sliced
• 3 bay leaves
• 6 black peppercorns
• 4 allspice berries
• 2 tbsp butter
• 2 tbsp flour
• 2 tsp dried marjoram
• 1/2 tsp ground ginger
• pinch of nutmeg
• 1 tsp sweet paprika
• salt

Before you cook

• Rinse the tripe thoroughly and cut it into thin strips about 5cm long.
• Char the halved onion, cut side down, in a dry pan until blackened.

Steps

1. Place the tripe and beef shank in a large pot and cover with water.
2. Bring to a boil and skim the foam.
3. Add the charred onion, carrots, parsley root, celery root, leek, bay leaves, peppercorns, and allspice.
4. Lower the heat and simmer, partly covered, for 2.5 hours until the tripe is tender.
5. Lift out the beef shank, shred the meat, and discard the bone.
6. Strain the broth, reserving the tripe and discarding the vegetables.
7. Melt the butter in a small pan over medium heat.
8. Whisk in the flour and cook for 2 minutes until golden, making a light roux.
9. Whisk a ladle of the hot broth into the roux until smooth.
10. Stir the roux mixture back into the pot of broth.
11. Return the tripe and shredded beef to the pot.
12. Stir in the marjoram, ginger, nutmeg, and paprika.
13. Simmer for 10 minutes and season with salt to taste.
14. Ladle into bowls and serve with extra marjoram and rye bread.