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Recettes
Polish-Style Omasum Tripe Soup

Recipe

Polish-Style Omasum Tripe Soup

30 min prep

120 min cooking

Serves 8

Difficulty 1/5

This soup is inspired by the traditional Polish dish known as flaki or flaczki. Cherished in Polish cuisine for centuries, this hearty and flavourful soup is made primarily from beef tripe, in this version omasum, which is simmered until tender and combined with a rich and spicy, aromatic broth and vegetables.

Ingredients

1 lb (500 g) Beef Omasum Tripe 1 tbsp (15 mL) white vinegar 1 lb (500 g) Beef Centre Cut Shank, 1-inch (2.5 cm) thick pieces Salt 2 tbsp (30 mL) butter 2 tbsp (30 mL) all-purpose flour 2 cups (500 mL) diced carrots 1 cup (250 mL) EACH diced onion, parsnips and celery root 2 garlic cloves, minced 3 bay leaves 1 tbsp (15 mL) dried marjoram 2 tsp (10 mL) sweet paprika ½ tsp (2 mL) ground ginger ¼ tsp (1 mL) EACH ground nutmeg, pepper and allspice ¼ tsp (1 mL) hot pepper flakes

Directions

1. Place omasum in a large pot and add water to cover by at least 4 inches (10 cm); add vinegar. Bring to a boil over high heat; reduce heat and boil for 5 minutes, skimming off any scum that rises to the top. Drain and rinse well under cold, running water. Clean and dry the pot. 2. Return omasum to the pot and add beef shanks. Add enough water to cover by 4 inches (10 cm); add 2 tsp (10 mL) salt. Bring to a boil over high heat and skim off any scum that rises to the top. Cover, reduce heat to low and simmer for 1½ hours, checking occasionally and replenishing the water as necessary to maintain original liquid level, until the omasum and beef shank are tender and offer slight resistance when pierced with a fork. 3. Remove omasum and shanks from the pot with tongs, transferring to a bowl and reserving soup liquid in the pot. Let meat cool. Remove shank meat from the bones and shred into small pieces; discard bones. Place omasum on a cutting board with the flaps running vertically. Cut lengthwise in between the flaps into 2- to 3-inch (5 to 8 cm) pieces. Cut the pieces crosswise into 1/4-inch (5 mm) slices. Set meat aside. 4. Melt butter over medium-low heat in a small saucepan. Sprinkle in flour; cook, whisking, for 1 minute. Gradually pour 1 cup (250 mL) of the reserved soup liquid into the pot, whisking constantly, until smooth. Repeat with another cup (250 mL) of soup liquid, then pour flour mixture into the pot of soup, while stirring. 5. Add omasum, shank meat, carrots, onion, parsnips, celery root, garlic, bay leaves, marjoram, paprika, ginger, nutmeg, black pepper, allspice and hot pepper flakes to pot. Bring to a boil over medium-high heat. Partially cover, reduce heat to medium-low and simmer for about 30 minutes or until vegetables are tender. Season with salt to taste, if desired.

Cuts Used in This Recipe

Les abats et sous-produits comestibles

Feuilleté (Omasum)

Jarret avant de bœuf

Viande de milieu de jarret de bœuf désossé à mijoter

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