Flaki (Polish Tripe Soup)

• 600 g Beef tripe
• 1.5 liters Beef stock
• 1 large Yellow onion
• 2 medium Carrot
• 1 small Celeriac
• 2 medium Parsley root
• 2 tsp Dried marjoram
• 2 tsp Sweet paprika
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 40 g Unsalted butter
• 40 g Plain flour

1. Rinse the tripe well under cold running water, then cut it into thin strips. Pour the beef stock into a stockpot, add the tripe, and bring to a gentle simmer. Cook for 60 minutes, skimming any foam from the surface as needed.
2. Meanwhile, peel the onion, carrots, celeriac, and parsley root, then cut them into small dice. Add the vegetables to the pot, along with the marjoram, sweet paprika, fine sea salt, and black pepper. Simmer gently for 60 minutes, or until the tripe is tender and silky.
3. In a small saucepan, melt the butter over a low heat, then whisk in the flour and cook for 2 to 3 minutes until pale and nutty-smelling. Ladle in a little hot soup and whisk until smooth, then pour the roux back into the pot. Simmer for 5 to 8 minutes until the soup lightly thickens, then taste and adjust seasoning with a little more salt and pepper if needed.
4. Rest the soup off the heat for 5 minutes so the flavours settle. Ladle into bowls and serve piping hot.

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