Flaki: Difference between revisions
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== Bibliography == |
== Bibliography == |
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* {{cite book |title= Leksykon sztuki kulinarnej|last= Halbański|first= Maciej|year= 1987|publisher= Watra|location= Warsaw|isbn= 83-225-0106-4}} |
* {{cite book |title= Leksykon sztuki kulinarnej|last= Halbański|first= Maciej|year= 1987|publisher= Watra|location= Warsaw|isbn= 83-225-0106-4}} |
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==External links== |
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{{Cookbook}} |
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*[http://www.tastingpoland.com/food/flaki.html Polish flaki aka flaczki soup] - description, photos and recipes |
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{{Meat-stub}} |
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Revision as of 09:15, 5 June 2010
.JPG) A bowl of flaki. | |
| Alternative names | Flaczki |
|---|---|
| Course | Entree |
| Place of origin | Poland |
| Serving temperature | Hot |
| Main ingredients | Tripe |
Flaki or Flaczki is a traditional Polish meat stew. Its name is derived from its main ingredient: thin, cleaned strips of beef tripe (in Polish: flaki). The dish dates back as early as the 14th century, when it was one of the favorite dishes of King Władysław II Jagiełło.
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, pepper, nutmeg, paprika, and marjoram. Sometimes pork tripe can be used besides or instead of the beef tripe especially in the ready-made versions of the dish sold in Poland.
See also
Bibliography
- Halbański, Maciej (1987). Leksykon sztuki kulinarnej. Warsaw: Watra. ISBN 83-225-0106-4.
External links
- Polish flaki aka flaczki soup - description, photos and recipes
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