Traditional Bulgarian Tripe Soup (Shkembe Chorba)
Традиционно ястие · Bulgarian
A hearty and iconic Bulgarian tripe soup, simmered with tripe, broth, and seasoned with garlic, vinegar, and chili flakes. It's known for its rich flavor and restorative properties.
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Съставки
- Beef tripe1 kg
- Water2.5 liters
- Onion1 large
- Carrot1 medium
- Garlic5 cloves
- Milk200 ml
- Egg yolk1
- All-purpose flour2 tablespoons
- Butter2 tablespoons
- Vinegarto taste
- Red pepper flakesto taste
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Clean the tripe thoroughly. Cut into small pieces.
- 2
Boil the tripe in plenty of water for about 2-3 hours, or until very tender. Skim off any foam. Discard the boiling water.
- 3
Return the tripe to the pot, add fresh water (about 2.5 liters), the whole onion, and carrot. Boil until vegetables are tender, then remove and discard them.
- 4
In a separate pan, melt butter and sauté minced garlic until fragrant. Add flour and cook for 1-2 minutes to form a roux.
- 5
Gradually whisk in milk and some of the hot tripe broth to create a smooth sauce. Pour this mixture back into the pot with the tripe.
- 6
Simmer for another 15-20 minutes. Season with salt and black pepper.
- 7
In a small bowl, whisk together the egg yolk and a few tablespoons of vinegar. Temper this mixture by slowly adding a ladleful of hot soup while whisking constantly. Then, stir the tempered mixture back into the soup.
- 8
Serve hot, with extra vinegar, red pepper flakes, and finely chopped garlic on the side for individual seasoning.
