Flaki
Template:Short description Script error: No such module "Infobox".Script error: No such module "check for unknown parameters". Flaki (Script error: No such module "IPA".) or flaczki (Script error: No such module "IPA".) is a traditional Polish tripe stew. It is one of the many Polish soups, which represent an important part of Polish cuisine.[1][2] Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish cuisine.[3][4] Its name is derived from its main ingredient: thin, cleaned strips of beef tripe (in Template:Langx - which can also be literally translated to "guts").
Etymology
The Polish name Script error: No such module "Lang"., literally meaning "guts" being the plural of Script error: No such module "Lang". ("guts"), came from German Script error: No such module "Lang". ("spot"), from Middle High German Script error: No such module "Lang". Old High German Script error: No such module "Lang"., from Proto-Germanic *flekka- ("spot/mark"). Script error: No such module "Lang"., the diminutive of Script error: No such module "Lang"., is also used to refer to tripe soups in Poland. Croatian Script error: No such module "Lang". is a cognate. German names for tripe soups include Script error: No such module "Lang". and Script error: No such module "Lang". ("tripe soup"), as well as Script error: No such module "Lang". and Script error: No such module "Lang". ("sour tripes"), as the words Script error: No such module "Lang"., Script error: No such module "Lang"., and Script error: No such module "Lang". can all mean "tripe".
History
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 Władysław II Jagiełło.[5]
Preparation and serving
The method of preparation may vary slightly depending on the region. Some common ingredients include beef tripe, beef, 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.[6] 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 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 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
References
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