Flaki
.JPG) A bowl of flaki. |
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| Origin | |
|---|---|
| Alternative name(s) | Flaczki |
| Place of origin | Poland |
| Details | |
| Course | Soup, Entree |
| Serving temperature | Hot |
| Main ingredient(s) | Tripe |
Flaki or Flaczki is a traditional Polish meat stew. It can be an acquired taste, but is one of the many soups that are an important part of the Polish diet.[1] Its name is derived from its main ingredient: thin, cleaned strips of beef tripe (in Polish: flaki - which can also be literally translated to "guts").
The dish dates back as early as the 14th century, when it was one of the favorite dishes of King Władysław II Jagiełło.[2]
The method of preparation may vary slightly depending on the region. Common ingredients include beef tripe, beef, bay leaf, parsley, carrot, beef broth, and spices to taste, including salt, black pepper, nutmeg, sweet paprika, and marjoram. Ready-made convenience-type equivalents of the labor-intensive flaczki are available.[3] Sometimes pork tripe can be used instead of the beef tripe especially in the ready-made versions of the dish sold in Poland.
[edit] See also
[edit] References
- ^ Friedel, Mieczyslaw W. (1978). This Polish blood in America's veins: sketches from the life of Polish immigrants and their descendants in America, illustrating a part of American history unknown to most Americans. Vantage Press. p. 20.
- ^ Snodgrass, Mary Ellen (2004). Encyclopedia of kitchen history. Taylor & Francis. p. 898. ISBN 9781579583804. http://books.google.com/books?id=D7IhN7lempUC&pg=PA898&dq=Jagiello+tripe&hl=en&. Retrieved 8 November 2010. "Jagiello demanded fresh tripe, a favorite meal that the royal cook prepared with ginger, nutmeg, pepper, allspice, paprika, bay leaf, and marjoram."
- ^ Smith, Andrew F. (2007). The Oxford companion to American food and drink. Oxford University Press. p. 468. ISBN 9780195307962. http://books.google.com/books?id=AoWlCmNDA3QC&pg=PT495&dq=Polish+flaczki+history&hl=en.
[edit] Further reading
- Halbański, Maciej (1987). Leksykon sztuki kulinarnej. Warsaw: Watra. ISBN 83-225-0106-4.
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