Top 10 FKK (plaje nudiste) din Grecia
Grecia este o destinație populară pentru cei care caută o vacanță la plajă mai relaxată, datorită abundenței de comori de coastă și a siturilor istorice de renume mondial, fascinante…
Tripice, often called fileki in Zagreb and parts of continental Croatia, stands among the most characteristic offal dishes in the country. In this stew, strips of beef tripe simmer slowly in a paprika-tinted tomato base, enriched with bacon or pancetta, root vegetables, and often potatoes. The result is a spoonable meal with real depth: velvety broth, soft tripe with a gentle chew, and a smoky, savory aroma that suits cold evenings and crowded family tables. In many Croatian regions, tripe has long belonged to a frugal, rural repertoire, where every part of the animal carried value and nothing went to waste.
Across Europe, tripe appears in dozens of forms, from Iberian versions with mushrooms to Italian and French variations in wine or tomato sauces. In Croatia, the approach leans toward a one-pot stew or soup, often spicy and paprika-forward. In continental areas, the dish frequently goes by the name špek fileki, literally “bacon tripe,” which signals one of its defining touches: cured pork that adds smoke, salt, and a rounded, savory finish. Onions, carrots, celery, tomato paste, and paprika form the backbone, while the tripe brings protein and a pleasantly collagen-rich texture.
Within Croatian cooking, tripice sits somewhere between a humble worker’s meal and a nostalgic specialty. Once associated with inexpensive cuts and “poor man’s” cooking, it now appears on menus of traditional taverns and more ambitious bistros, especially in colder months and in central Croatian regions around Zagreb. One well-known description speaks of fileki as a stew eaten with a spoon, with thickness and spicing levels that vary from kitchen to kitchen, sometimes with polenta or pasta, sometimes with bread alone for dipping into the glossy sauce.
From a nutritional angle, tripe is relatively lean compared with many other meat cuts, supplying solid protein and a good amount of vitamin B12 with moderate fat. Reference data for cooked beef tripe lists roughly 80–125 kcal per 100 g, with about 10–18 g of protein and 3–5 g of fat, which makes it a satisfying yet not overly heavy base for a stew.
This version of Croatian Tripice Stew aims to reflect Zagreb-style fileki while remaining accessible in a home kitchen. The recipe starts with pre-cleaned, pre-cooked tripe, which still gains flavor from a short blanching step that freshens its aroma. From there, a slow process of building flavor begins: rendering bacon or pancetta, softening a generous amount of onion and root vegetables, toasting sweet paprika briefly so it blooms in the fat, then layering in tomato paste, white wine, and stock. Tripe and potatoes simmer together until the pieces soften and the broth thickens into a rich, faintly gelatinous sauce.
Several small choices guide the stew toward balance. Tomato remains present but not dominant, letting paprika, onion, and cured pork lead. The amount of bacon stays measured, enough for smoke and depth without tipping the dish into excessive richness. Potatoes cook directly in the stew rather than separately, lending starch that naturally thickens the liquid. A restrained use of hot paprika or chili keeps the heat level adjustable, from gentle warmth to something more assertive.
In flavor terms, the stew lands somewhere between a goulash-style soup and a rustic casserole. The tripe becomes tender yet still holds enough structure to feel satisfying. Bacon and paprika form a smoky, slightly sweet base, while tomato and wine add acidity that brightens the collagen-heavy broth. A final handful of parsley, stirred in off the heat, brings freshness and a subtle herbal note.
This recipe suits cooks who enjoy patient, slow simmering and want to explore traditional Croatian flavors in a practical way. Tripice requires time rather than complicated technique, and it rewards that time with a pot of stew that can feed a small group, reheat well, and stand on its own with nothing more than bread or polenta on the side.
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kcalCroatian Tripice Stew, or fileki, is a slow-cooked tripe dish from continental Croatia, especially associated with Zagreb and central regions. Tender strips of pre-cooked beef tripe simmer in a tomato and paprika broth with bacon, onions, root vegetables, and potatoes, forming a thick, spoonable stew with smoky depth and gentle heat. The method focuses on careful layering of flavor: rendering the bacon, softening aromatics, briefly toasting paprika in the fat, and simmering tripe until soft but still structured. The stew works well for winter weekends, casual gatherings, or any occasion that calls for a hearty, comforting main course. Leftovers reheat well, often tasting even better the next day as the flavors continue to meld.
Beef tripe, pre-cleaned and pre-cooked – 1.2 kg — cut into strips about 1 × 4 cm; pre-cooked tripe from a butcher saves significant time.
Smoked bacon or pancetta – 150 g — diced; provides smoke and depth in the base (špek fileki style).
Onions – 2 large (about 400 g) — finely chopped; core aromatic for sweetness and body.
Carrots – 2 medium (about 200 g) — diced small; add sweetness and color.
Celery stalk – 1 large — finely chopped; balances sweetness with gentle bitterness.
Garlic – 4–5 cloves — minced; added after onions soften to avoid burning.
Potatoes – 4 medium waxy potatoes (about 600 g) — peeled and cut into 2–3 cm chunks; help thicken the stew and make it more complete as a meal.
Tomato paste – 2 tablespoons — concentrates tomato flavor and color without making the stew sharply acidic.
Crushed tomatoes or tomato passata – 400 g — forms part of the cooking liquid and adds gentle acidity.
Dry white wine – 150 ml — deglazes the pan and brightens the rich broth.
Beef or veal stock – 800–1000 ml — preferably low-sodium; quantity adjusted so everything is just covered.
Sunflower oil or neutral oil – 2 tablespoons — used along with bacon fat so the base does not scorch.
Sweet paprika – 2 tablespoons — classic in Croatian fileki; choose a good-quality sweet paprika for full flavor.
Hot paprika or mild chili flakes – ½–1 teaspoon — optional; adjust to preferred heat level.
Bay leaves – 2 — lend gentle herbal depth during simmering.
Dried marjoram – 1 teaspoon — common in Central European tripe stews; adds a savory, slightly floral note.
Ground black pepper – ½ teaspoon, plus more to taste — balances richness and adds warmth.
Fine sea salt – 1½–2 teaspoons, to taste — amount depends on saltiness of bacon and stock.
Fresh flat-leaf parsley – 3 tablespoons, finely chopped — stirred in at the end and scattered on top.
White wine vinegar – 1–2 teaspoons, to taste — optional splash at the end to sharpen flavors.
Crusty white bread or polenta – for serving — traditional starches to accompany tripice; bread for dipping or polenta for a more substantial plate.
Blanch the tripe – Bring a large pot of water to a boil, add the strips of pre-cooked tripe, and simmer for 10 minutes, then drain well. This refreshes the flavor and warms the tripe for the stew.
Dry the tripe – Spread the drained tripe on a tray and pat dry with kitchen paper so it sears and absorbs flavor more readily in the pot.
Prepare the vegetables – While the tripe drains, finely chop the onions, carrots, and celery, mince the garlic, and cut the potatoes into 2–3 cm chunks.
Render the bacon – Place a large, heavy-bottomed pot over medium heat, add the diced bacon and cook for 5–7 minutes until the fat renders and the edges turn light golden.
Add the oil and onions – Stir in the sunflower oil, then add the chopped onions and a pinch of salt, cooking for 8–10 minutes over medium-low heat until soft and pale gold.
Soften the carrots and celery – Add the carrots and celery, stirring often, and cook for another 5–7 minutes until the vegetables begin to soften and lose their raw edge.
Bloom the garlic and paprika – Add the minced garlic and cook 30 seconds, then sprinkle in the sweet paprika and hot paprika, stirring constantly for about 30 seconds more until fragrant. Avoid letting the paprika darken, which can introduce bitterness.
Toast the tomato paste – Stir in the tomato paste and cook for 2–3 minutes, stirring, until it darkens slightly and the mixture smells sweet and concentrated.
Deglaze with wine – Pour in the white wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits, and simmer for 2–3 minutes until the alcohol aroma fades.
Add tripe and liquids – Add the blanched tripe to the pot, toss to coat in the paprika-tomato base, then pour in the crushed tomatoes and enough stock so the tripe is just covered.
Season and bring to a simmer – Add bay leaves, marjoram, black pepper, and 1½ teaspoons of salt. Bring the mixture to a gentle simmer over medium heat.
Long simmer for tenderness – Reduce the heat to low, partially cover the pot, and simmer for 60–75 minutes, stirring every 15 minutes, until the tripe softens and the broth thickens slightly.
Add potatoes – Stir in the potato chunks, adding a little extra stock or water if needed so everything is just submerged again, then return to a gentle simmer.
Finish cooking – Simmer for another 25–35 minutes, uncovered or partially covered, until the potatoes are tender and the stew has a rich, slightly glossy consistency. The surface should show small beads of orange fat from the paprika and bacon.
Adjust seasoning and acidity – Taste the stew and adjust salt and pepper. Stir in 1–2 teaspoons of white wine vinegar if the flavor feels heavy, tasting after each addition.
Rest and garnish – Remove the pot from the heat and let the stew rest for 10–15 minutes. Stir in most of the chopped parsley, reserving a little for serving.
Serve – Ladle the tripice stew into warm bowls, scatter with the remaining parsley, and serve with crusty bread or soft polenta on the side.
Approximate values for one of six servings, based on typical reference data for cooked tripe, potatoes, bacon, and vegetables in a tomato-paprika broth.
| Nutrient | Cantitate aproximativă per porție |
|---|---|
| Calorii | ~400 kcal |
| Carbohidrați | ~24 g |
| Proteină | ~30 g |
| Grăsime | ~17 g |
| Fibră | ~4 g |
| Sodiu | ~900 mg |
| Alergeni cheie | None inherent; check stock and cured meat for gluten traces; pork present via bacon/pancetta |
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