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Updated short description

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{{Short description|Traditional Polish tripe stew}}
{{Infobox food
| name = ''Flaki''
| image = Flaki (1).JPG
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| country = [[Poland]]
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| national_cuisine = [[Polish cuisine]]
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| type = [[Tripe soup]]
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'''''Flaki''''' ({{IPA|pl|ˈflaki|lang|Pl-flaki.ogg}}) or '''''flaczki''''' ({{IPA|pl|ˈflat͡ʂki||LL-Q809 (pol)-Olaf-flaczki.wav}}) is a traditional [[Polish cuisine|Polish]] [[tripe]] [[stew]]. It is one of the many Polish [[soup]]s, which represent an important part of Polish cuisine.<ref>{{cite book |title=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 |last=Friedel |first=Mieczyslaw W.|publisher=Vantage Press |year=1978 |page=20}}</ref><ref name="Sietsema 2015">{{cite news |last=Sietsema |first=Robert |title=The Offal-Eater's Handbook: Where to Eat Organs All Over the World |url=https://www.eater.com/2015/6/16/8786827/where-to-find-offal-organ-meat-international-cuisine |access-date=23 October 2018 |work=[[Eater (website)|Eater]] |date=16 Jun 2015}}</ref> Along with [[bigos]], [[żurek]], and [[pierogi]], it is one of the most notable specialities in Polish cuisine.<ref name="Krzysztofek 2005">{{cite book |last=Krzysztofek |first=Kazimierz |editor1-last=Goldstein |editor1-first=Darra |editor2-last=Merkle |editor2-first=Kathrin |title=Culinary Cultures of Europe: Identity, Diversity and Dialogue |date=2005 |publisher=[[Council of Europe]] |isbn=92-871-5744-8 |page=335 |chapter=Poland: Cuisine, culture, and variety on the Wisla river |chapter-url=https://books.google.com/books?id=1Dz0srxxDFoC&pg=PA334 |access-date=23 October 2018}}</ref><ref name="Dramowicz 2009">{{cite news |last=Dramowicz |first=Dana |title=From Offal to Off Milk |url=http://www.krakowpost.com/1291/2009/04 |access-date=23 October 2018 |work=[[The Krakow Post]] |date=30 April 2009}}</ref> Its name is derived from its main ingredient: thin, cleaned strips of beef tripe (in {{langx|pl|flaki}} - which can also be literally translated to "guts").

== Etymology ==
The [[Polish language|Polish]] name {{lang|pl|flaki}}, literally meaning "guts" being the [[plural]] of {{lang|pl|flak}} ("guts"), came from [[German language|German]] {{lang|pl|Fleck}} ("spot"), from [[Middle High German]] {{lang|gmh|vlëc}} [[Old High German]] {{lang|goh|flec/flek}}, from [[Proto-Germanic language|Proto-Germanic]] ''*flekka-'' ("spot/mark"). {{lang|pl|Flaczki}}, the [[diminutive]] of {{lang|pl|flaki}}, is also used to refer to tripe soups in Poland. [[Croatian language|Croatian]] {{lang|hr|fileki}} is a cognate. German names for tripe soups include {{lang|de|Kuttelsuppe}} and {{lang|de|Flecksuppe}} ("tripe soup"), as well as {{lang|de|Saure Kutteln}} and {{lang|de|Saure Flecke}} ("sour tripes"), as the words {{lang|de|Kuttel}}, {{lang|pl|Fleck}}, and {{lang|de|Kuttelfleck}} can all mean "tripe".

== History ==
[[File:Norblin - Marchande de tripe.jpg|thumb|''Flaki Merchant'', an 18th-century painting by [[Jean-Pierre Norblin de La Gourdaine|Jean-Pierre Norblin]]]]
Flaki has been consumed on Polish territory since at least the 14th century. It is known to have been one of the favorite dishes of King [[Jogaila|Władysław II Jagiełło]].<ref>{{cite book |url=https://books.google.com/books?id=D7IhN7lempUC&q=Jagiello+tripe&pg=PA898 |title=Encyclopedia of kitchen history |last=Snodgrass |first=Mary Ellen |publisher=Taylor & Francis |year=2004 |isbn=9781579583804 |page=898 |quote=Jagiello demanded fresh tripe, a favorite meal that the royal cook prepared with ginger, nutmeg, pepper, allspice, paprika, bay leaf, and marjoram. |access-date=8 November 2010}}</ref>

== Preparation and serving ==
The method of preparation may vary slightly depending on the region. Some common ingredients include beef tripe, beef, [[Bay Laurel|bay leaf]], [[allspice]], [[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.<ref>{{cite book |url=https://books.google.com/books?id=AoWlCmNDA3QC&q=Polish+flaczki+history&pg=PT495 |title=The Oxford companion to American food and drink |last=Smith |first=Andrew F. |publisher=Oxford University Press |year=2007 |isbn=9780195307962 |page=468}}</ref> Sometimes [[pork]] [[tripe]] can be used instead of the [[beef]] [[tripe]] especially in the ready-made versions of the dish sold in [[Poland]].

Tomato concentrate is sometimes added to flaki, and some may cook the tripe without a [[roux]]. A popular addition to improve the 'nobleness' is the addition of [[Meatball|meatballs]], which are often found in a regional variant known as 'flaki po warszawsku' ([[Warsaw]]-style flaki).

Ready-made flaki in cans or jars are widely available in grocery stores throughout [[Poland]] including the most popular "Flaki po Zamojsku" ([[Zamość]]-style Flaki) or "Flaki w Rosole" a version of dish in less spicy broth. Another variant of flaki, in which fowl stomach is used instead of cow's, is also known as ‘flaki drobiowe’ (poultry flaki). The soup is traditionally served during [[Polish cuisine|Polish]] weddings—as one of the "hot meals". Flaki is eaten with fresh [[bread]], usually with [[bread roll]]. Many restaurants serve Flaki in a bowl made out of a carved loaf of fresh sourdough bread.

== See also ==
* [[İşkembe çorbası]]
* [[Menudo (soup)|Menudo]]
* [[Sopa de mondongo]]
* [[Rosół]]
* [[Tripes à la mode de Caen]]
* [[Callos]]
* [[Khash (dish)]]

== References ==
{{Reflist}}

[[Category:Beef dishes]]
[[Category:Polish soups]]
[[Category:Polish stews]]
[[Category:National dishes]]
[[Category:Offal dishes]]

Flaki - Revision history

imported>Testtubewaltz: Updated short description