Flaki Wołowe (Polish Beef Tripe Soup with Marjoram and Paprika)

• 800 g Beef tripe, pre-cooked, cleaned
• 1.5 liters Beef stock, good-quality
• 2 medium Carrot
• 1 large Yellow onion
• 3 cloves Garlic
• 40 g Unsalted butter
• 30 g Plain flour
• 2 tsp Sweet paprika
• 2 tsp Dried marjoram
• 1 tsp Black peppercorns
• 1 ½ tsp Fine sea salt

1. Rinse the beef tripe under cold running water, then slice into thin strips if not already cut. Peel the carrot and onion, then slice the carrot and finely chop the onion. Crush the garlic.
2. Put the beef stock and tripe into a stockpot and bring to a gentle simmer over medium heat. Skim any foam from the surface, then reduce to low and simmer gently for 90 minutes, stirring occasionally, until the tripe is starting to turn tender.
3. Add the carrot, onion, garlic, black peppercorns and fine sea salt. Keep the soup at a steady, gentle simmer for 45 minutes, or until the tripe is soft and the vegetables are very tender.
4. In a small saucepan, melt the unsalted butter over low heat. Whisk in the plain flour and cook for 2 to 3 minutes until pale and nutty-smelling, without letting it brown. Whisk in a ladle of hot soup to make a smooth slurry.
5. Stir the slurry back into the pot and simmer for 8 to 10 minutes until the soup lightly thickens. Stir in the sweet paprika and dried marjoram, then cook for 5 minutes more so the flavours bloom. Taste and adjust with a little more fine sea salt if needed, then serve hot.

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