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Recipes
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

Variety Meats

Omasum Bible Tripe

Fore Shank

Shank Centre Cut for Stewing Beef Boneless

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.