''Flaki'' or ''flaczki'' is a traditional

Polish Polish may refer to: * Anything from or related to Poland, a country in Europe * Polish language * Poles, people from Poland or of Polish descent * Polish chicken *Polish brothers (Mark Polish and Michael Polish, born 1970), American twin scree ...

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's st ...

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

. It is one of the many Polish

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

s, which represent an important part of Polish cuisine. Along with

bigos Bigos (; be, бігас, ', or бігус, ', lt, bigusas), often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriche ...

, żurek, and

pierogi Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Easte ...

, it is one of the most notable specialities in Polish cuisine. Its name is derived from its main ingredient: thin, cleaned strips of beef tripe (in pl, flaki - which can also be literally translated to "guts").

Etymology

The

name , literally meaning "guts" being the

plural The plural (sometimes abbreviated pl., pl, or ), in many languages, is one of the values of the grammatical category of number. The plural of a noun typically denotes a quantity greater than the default quantity represented by that noun. This ...

of ("guts"), came from German ("spot"), from

Middle High German Middle High German (MHG; german: Mittelhochdeutsch (Mhd.)) is the term for the form of German spoken in the High Middle Ages. It is conventionally dated between 1050 and 1350, developing from Old High German and into Early New High German. Hi ...

Old High German Old High German (OHG; german: Althochdeutsch (Ahd.)) is the earliest stage of the German language, conventionally covering the period from around 750 to 1050. There is no standardised or supra-regional form of German at this period, and Old High ...

, from

Proto-Germanic Proto-Germanic (abbreviated PGmc; also called Common Germanic) is the reconstructed proto-language of the Germanic branch of the Indo-European languages. Proto-Germanic eventually developed from pre-Proto-Germanic into three Germanic bra ...

''*flekka-'' ("spot/mark"). , the

diminutive A diminutive is a root word that has been modified to convey a slighter degree of its root meaning, either to convey the smallness of the object or quality named, or to convey a sense of intimacy or endearment. A ( abbreviated ) is a word-forma ...

of , is also used to refer to tripe soups in Poland. Croatian is a cognate. German names for tripe soups include and ("tripe soup"), as well as and ("sour tripes"), as the words , , and can all mean "tripe".

History

Flaki has been consumed on Polish territory since at least the 14th century. It is known to have been one of the favorite dishes of King

Władysław II Jagiełło Jogaila (; 1 June 1434), later Władysław II Jagiełło ()He is known under a number of names: lt, Jogaila Algirdaitis; pl, Władysław II Jagiełło; be, Jahajła (Ягайла). See also: Names and titles of Władysław II Jagiełło. ...

Preparation and serving

The method of preparation may vary slightly depending on the region. Some common ingredients include beef tripe, beef,

bay leaf The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...

allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm par ...

parsley Parsley, or garden parsley ('' Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, P ...

carrot The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nati ...

beef broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, g ...

, and spices to taste, including

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantiti ...

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...

nutmeg Nutmeg is the seed or ground spice of several species of the genus '' Myristica''. '' Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, ...

, sweet

paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder a ...

, and

marjoram Marjoram (; ''Origanum majorana'') is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted mar ...

. Ready-made convenience-type equivalents of the labor-intensive flaczki are available. Sometimes

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserve ...

can be used instead of the

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

especially in the ready-made versions of the dish sold in

Poland Poland, officially the Republic of Poland, is a country in Central Europe. It is divided into 16 administrative provinces called voivodeships, covering an area of . Poland has a population of over 38 million and is the fifth-most populou ...

. Tomato concentrate is sometimes added to flaki, and some may cook the tripe without a

roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cook ...

. A popular addition to improve the 'nobleness' is the addition of

meatballs A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many type ...

, which are often found in a regional variant known as 'flaki po warszawsku' (

Warsaw Warsaw ( pl, Warszawa, ), officially the Capital City of Warsaw,, abbreviation: ''m.st. Warszawa'' is the capital and largest city of Poland. The metropolis stands on the River Vistula in east-central Poland, and its population is official ...

-style flaki). Ready-made flaki in cans or jars are widely available in grocery stores throughout

which also include "Flaki po Zamojsku" (

Zamość Zamość (; yi, זאמאשטש, Zamoshtsh; la, Zamoscia) is a historical city in southeastern Poland. It is situated in the southern part of Lublin Voivodeship, about from Lublin, from Warsaw. In 2021, the population of Zamość was 62,021. ...

-style Flaki). A variant of flaczki, in which fowl stomach is used instead of cow's, is also known and called ‘flaki drobiowe’ (poultry flaki). The soup is traditionally served during

weddings—as one of the "hot meals". Flaki is eaten with fresh

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foo ...

, usually with

bread roll Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made food ...

References

{{Reflist Beef dishes Polish soups Stews National dishes Offal dishes