A thick soup made of beef tripes is a “must be” in every small bar menu but it is also offered in smart restaurants. Enriched with a number of vegetables, herbs and spices, flaki or flaczki soup is very aromatic and hearty. It dates back to the 14th Century. Either buy clean tripe or soak one for 3 hours, clean it thoroughly and rinse. Put it into a pot with water, let it boil, and drain after 15 minutes. Pour fresh water and cook for 3-4 hours until soft. Then cut them into small strips Prepare a soup stock by boiling chicken with vegetables for 1 hour. Then add the cut tripe and cook together. Take off the vegetables, grate some carrot and add pieces of cooked chicken to the tripe. In another pot or pan brown flour with butter, add some water or stock and add to the tripe to make it thicker. Season with salt, pepper, nutmeg and marjoram.