1. Wash the (pre-cleaned) tripe thoroughly, put it into cold water, bring to the boil, pour off the water after 5 minutes and rinse. Cover with fresh water, add the bay leaves and allspice and simmer over low heat for 2.5-3 hours until tender.
2. Drain the tripe, let it cool and cut it into thin strips about 5 cm long.
3. Bring the stock to the boil, add the tripe strips and the carrots, parsley root and celeriac cut into matchsticks or small cubes, and simmer for 25 minutes.
4. In a small pan, cook the flour in the butter to a pale roux, whisk it smooth with a little cold stock and add it to the soup; cook for 5 minutes until slightly thickened.
5. Season generously with marjoram, nutmeg, paprika, grated ginger, salt and pepper – flaki should be boldly spiced and fragrant.
6. Serve piping hot with fresh bread; anyone who likes can add more pepper and marjoram at the table.
Tip: Flaki is a classic of Polish restaurants and a cure for "morning-after" breakfasts; to save time, ask your butcher for pre-cooked tripe, which cuts the first step down to 30 minutes.
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