[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 Polish: flaki - which can also be literally translated to "guts").

Flaczki, the diminutive of flaki, is also used to refer to tripe soups in Poland.

Tomato concentrate is sometimes added to flaki, and some may cook the tripe without a roux.

Many restaurants serve Flaki in a bowl made out of a carved loaf of fresh sourdough bread.