Soups
Shkembe Chorba (Tripe Soup)
Ingredients
- - 1 kg (2.2 lb) beef or veal tripe, cleaned and pre-cooked
- - 1.5 L (6 cups) tripe cooking stock or beef stock
- - 500 ml (2 cups) milk
- - 3 tbsp plain flour
- - 3 tbsp butter
- - 1 tsp sweet paprika
- - 4 cloves garlic, minced (plus extra for garlic milk)
- - Salt and chili flakes, to taste
- - Vinegar and chili oil, to serve
Method
- Slice the pre-cooked tripe into thin strips.
- Melt butter in a pot, whisk in flour to form a light roux, and cook 1-2 minutes.
- Gradually whisk in stock and milk to avoid lumps; bring to a gentle simmer.
- Add tripe and paprika, and simmer for 20-30 minutes until the soup thickens slightly.
- Season with salt; serve hot with a side of minced garlic mixed into a little milk, vinegar and chili oil for each diner to season to taste.
Introduction: A rich, garlicky, paprika-spiked tripe soup long regarded as a hangover cure and cold-weather staple, Shkembe Chorba is served in traditional Bulgarian eateries with vinegar, chili oil and garlic milk on the side to season individually.
Cultural Background: A rich, garlicky, paprika-spiked tripe soup long regarded as a hangover cure and cold-weather staple, Shkembe Chorba is served in traditional Bulgarian eateries with vinegar, chili oil and garlic milk on the side to season individually.
Tips: Pre-cooking the tripe until fully tender is essential; this recipe assumes tripe already simmered for several hours beforehand. Whisk continuously when adding liquid to the roux to prevent lumps.
Variations: Some versions add a splash of cream for extra richness. A vegetarian 'mock shkembe' using mushrooms exists in modern reinterpretations, though it is not traditional. No authentic vegetarian version exists; this dish is defined by its tripe base.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat gently on the stovetop over low heat, stirring, adding a splash of milk if it has thickened too much.
Nutrition: Approx. 280 kcal, 22g protein, 16g fat, 10g carbs per serving.
FAQs:
Q: What can I substitute for tripe?
A: There is no true substitute; this dish is specifically defined by tripe, though beef stock alone can be used for a lighter version.
Q: Why is it served with garlic milk and vinegar on the side?
A: Diners traditionally season shkembe individually to taste, so condiments are always offered separately.