Editing Tripe soup (section)

== Central Europe ==
In [[Croatian cuisine]], it is known as Fileki, Tripice or Vampi.

In [[Czech cuisine]], tripe soup is heavily spiced with paprika, onions and garlic resulting in very distinct spicy goulash-like flavour. The Czech name is ''dršťková polévka'', often shortened to ''dršťkovka''.

In [[German cuisine]], there are a number of different versions of sour tripe soup from southern parts of the country, including [[Bavaria]], [[Saxony]] and [[Swabia]]. Seasonings include lard, onions, garlic, meat broth, wine vinegar, bay leaf, salt, and pepper. In the nineteenth century in parts of the German Empire that are now Poland (like [[Silesia]]), ''flaki'' were<!-- singular "flak", plural "flaki" --> a street food. The tripe was cooked with long bones, celery root, parsley root, onions, and bay leaf. The tripe was then sliced, breaded and fried, and returned to the broth with some vinegar, marjoram, mustard, salt, and pepper.

In [[Hungarian cuisine]], tripe soup is called ''pacalleves'' or simply ''pacal''. ''Pacalpörkölt'' is a tripe stew heavily spiced with paprika.

In [[Polish cuisine]], tripe soup is known as ''[[flaki]]'' or ''flaczki''.

In [[Slovak cuisine]], it is known as ''držková polievka'', usually shortened to ''držková''. A stew based on pieces of pre-cooked tripe, lard, and onion spiced with paprika, garlic, [[caraway]] seeds, and [[marjoram]]. It may contain potatoes and rarely also carrots.

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Sächsische Flecke 1.jpg|[[Saxony|Saxon]] Flecke
Saure Kutteln 3.JPG|[[Swabia]]n [[Saure Kutteln]]
Flaki Poland 3657.JPG|Polish ''[[flaczki]]'' or ''flaki''
</gallery>