Flaczki (Polish Beef Tripe Stew)

Ingredients

• 2 lbs beef tripe, cleaned
• 1 lb beef marrow bones
• 3 tbsp extra-virgin olive oil
• 1 whole large yellow onion
• 2 whole medium carrots
• 2 whole medium parsnips
• 2 whole celery stalks
• 6 cloves whole garlic cloves, peeled
• 3 tbsp tomato paste
• 1 can (28 oz) crushed San Marzano tomatoes
• 6 cups beef stock, low-sodium
• 1 cup dry red wine
• 2 tbsp apple cider vinegar
• 2 whole bay leaves
• 8 whole whole black peppercorns
• 4 sprigs fresh thyme sprigs
• 1.5 tsp sea salt
• 2 tbsp all-purpose flour
• 3 tbsp fresh parsley, chopped

Instructions

1. 1

   If your beef tripe isn't already cleaned, rinse it thoroughly under cold running water, rubbing gently with your fingers to remove any remaining membrane or discoloration. Cut the tripe into 2-inch squares — the pieces should be uniform so they cook evenly. Place the tripe in a large pot, cover with cold water, and bring to a boil over medium-high heat. Once boiling, drain immediately and rinse the tripe again under cold water. This blanching step removes impurities and reduces cooking time. Set the cleaned tripe aside.

2. 2

   Cut the large yellow onion in half. Peel and cut the 2 medium carrots into 2-inch chunks, keeping them slightly thick. Peel the 2 medium parsnips and cut into similar 2-inch pieces. Cut the 2 celery stalks into 2-inch pieces as well. Leave the 6 garlic cloves unpeeled — they'll infuse the broth gently.

3. 3

   In a small bowl, whisk together 2 tablespoons of all-purpose flour with 0.5 teaspoon of sea salt. This flour will help thicken the stew slightly and create a light crust on the tripe for better flavor.

4. 4

   Set a large heavy-bottomed pot or Dutch oven over medium-high heat and add 3 tablespoons of extra-virgin olive oil. Once the oil shimmers and moves easily across the pan, add the prepared tripe pieces in a single layer — work in batches if needed. Let them sit undisturbed for 3-4 minutes until they develop a light golden crust on the bottom, then stir and cook for another 2-3 minutes. You're looking for a light brown color, not a dark sear — tripe can become tough if overcooked at high heat. Remove the tripe to a plate.

5. 5

   In the same pot, add the onion halves (cut-side down) and the 1 pound of beef marrow bones. Let them cook undisturbed for 4-5 minutes until the onion begins to char slightly and develop deep color. You should smell a rich, caramelized onion aroma. Stir occasionally for another 2-3 minutes. The bones will begin to render their collagen, which creates a silky mouthfeel in the broth.

6. 6

   Add 3 tablespoons of tomato paste directly to the pot. Stir constantly for 1-2 minutes, allowing the paste to deepen in color from bright red to rust-brown — this caramelization concentrates its flavor. You should smell a sweet, concentrated tomato aroma with a hint of bitterness.

7. 7

   Pour in 1 cup of dry red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot — this fond is pure flavor. Let the wine bubble and reduce for 2-3 minutes until it's reduced by about half and the sharp alcohol smell fades, leaving a sweeter aroma.

8. 8

   Return the tripe to the pot along with the 6 unpeeled garlic cloves, the carrot chunks, parsnip chunks, celery pieces, 2 bay leaves, 8 whole black peppercorns, and 4 fresh thyme sprigs. Pour in 6 cups of low-sodium beef stock and the 28-ounce can of crushed San Marzano tomatoes (juice and all). Add 2 tablespoons of apple cider vinegar — the acidity brightens the stew and helps tenderize the tripe. Stir everything together.

9. 9

   Increase heat to high and bring the stew to a full rolling boil. You'll see large bubbles breaking the surface every second. Once boiling, reduce heat to low (just a bare simmer), partially cover the pot with a lid, and let it cook for 2.5 to 3 hours. The tripe is done when a piece can be pierced with a fork and feels completely tender, with no rubbery resistance. Stir every 30 minutes and skim any grey or brown foam that rises to the surface — this keeps the broth clear and refined.

10. 10

    After 2.5 hours, taste the broth. Season with the remaining 1 teaspoon of sea salt and adjust to your preference — flaczki should taste rich and savory with a subtle tang from the vinegar and tomato. The tripe should shred easily when pressed against the side of the pot with a spoon. If it still feels slightly chewy, simmer for an additional 15-20 minutes.

11. 11

    Remove and discard the bay leaves, thyme sprigs, and marrow bones. Using a slotted spoon, fish out the cooked onion halves, carrot chunks, parsnips, and celery pieces and discard them or keep them in the stew for texture, depending on preference. The vegetables will have broken down significantly and released their flavor into the broth.

12. 12

    Ladle the flaczki into wide bowls, making sure each serving gets plenty of tender tripe and broth. Garnish each bowl with about 0.75 tablespoon of fresh chopped parsley. Serve immediately with crusty rye bread or boiled potatoes on the side for soaking up the rich, tangy broth.

Tools you’ll need

• large pot or Dutch oven (6-quart minimum)
• cutting board
• chef's knife
• wooden spoon
• slotted spoon
• small mixing bowl
• whisk
• ladle
• soup bowls

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