Flaki po Warszawsku (Warsaw-Style Tripe Soup)

Rinse the tripe thoroughly under running water, cover with 500 ml cold water, bring to a boil and cook for 10-15 minutes to remove any strong odor. Drain the water and rinse the tripe again.

In a pot, bring the beef stock to a boil, add the bay leaf and allspice berries. Add the prepared tripe and simmer over low heat for 1–1.5 hours until tender, skimming off the foam periodically.

Cut the carrots and celery root into thin strips, and dice the onion finely. About 20 minutes before the tripe is done, add the vegetables to the pot and cook until the carrots are tender.

Remove the bay leaf and allspice berries from the broth. Season the soup with marjoram, ground ginger, nutmeg, paprika, salt and black pepper to taste.

Melt the butter in a dry skillet, add the flour and toast over medium heat, stirring constantly, for 2-3 minutes until light golden — this is the traditional roux.

Thin the roux with a few ladles of hot broth from the pot until smooth, then pour it into the soup in a thin stream, stirring constantly. Simmer for another 5 minutes until slightly thickened.

Serve the tripe soup piping hot, sprinkled with fresh chopped parsley, alongside fresh bread.