Lunch · 120 min · polish

Flaki

This is the kind of Polish lunch you’ll make on repeat — beef tripe and carrots, 120 minutes, big payoff. The macros do the talking: 39g protein, 13g carbs, and 24g fat in every 438-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beef tripe
• 3 Carrots
• 1 Parsnip
• 2 stalks Celery
• 1 Onion
• 3 tbsp Butter
• 2 tbsp All-purpose flour
• 1 tbsp Marjoram

Steps

1. Simmer the cleaned tripe 90 minutes until tender; slice into thin ribbons.
2. Make a golden vegetable broth with the carrots, parsnip, celery, and onion; strain.
3. Thicken the broth lightly with a butter-flour roux — flaki should be velvety, not thick.
4. Add the tripe ribbons and simmer 20 minutes so they drink up the flavor.
5. Season boldly with marjoram, salt, and black pepper; marjoram is the soul of flaki.
6. Serve with a spoonful of sour cream and dark bread; skeptics become converts.

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