Flaki po warszawsku

Flaczki z pulpetami, also known as flaczki po warszawsku, is a regional variant of the authentic Polish tripe soup that calls for pulpetami, or beef tallow meatballs, to be served with the soup. It is based on flaczki, literally translated to guts in Polish, which are thin strips of cleaned tripe, cooked in a spicy broth with vegetables and roux. Apart from meatballs, the soup is usually accompanied by slices of rye bread or bread rolls. Traditional beef tripe soup is quite pungent and seasoned with aromatic spices such as marjoram, ginger, nutmeg, allspice, bay leaves, paprika powder, pepper, and parsley. It reflects the influences of other cuisines intertwined with traditional Polish food in its use of ginger and nutmeg, and the addition of meatballs, typical of German cuisine. Said to be an excellent hangover cure, the dish can be traced back to the 14th century and is widely believed to have been one of King Władysław II Jagiełło’s most beloved dishes.