Bulgarian Tripe Soup (Shkembe Chorba)
Шкембе чорба shkembe chorbaSay it: shkem-BEH chor-BAH
Shkembe chorba is a Bulgarian tripe soup with a mild, milky broth and a sharp, build-it-yourself finish. It is often served late at night or early in the morning, when a warm, tangy bowl hits the spot. Tender beef tripe gives the soup substance, while butter and sweet paprika soften the edges. The garlic-vinegar mixture and hot pepper flakes arrive on the side, so each person can make the bowl as pungent and fiery as they like.
Bulgarian Tripe Soup (Shkembe Chorba)
Шкембе чорба, shkembe chorba
Pronounced shkem-BEH chor-BAH
- Serves
- 6
- Prep
- 40 min
- Cook
- 3 hr
- Total
- 3 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the soup
To serve
Method
Wash the tripe under cold running water, scrubbing away any grit and cutting off extra fat or membrane. Put it in a large pot with the 3 qt (2.8 L) water, bring to a boil, and remove the foam that collects on top.
Turn the heat down to a low simmer, cover the pot, and let the tripe cook for 2–3 hours, until it is tender but not falling apart. Lift the tripe out of the liquid and leave it until it is cool enough to handle.
Cool the broth a little, spoon off the fat, and pour it through a fine sieve. Set aside 4 cups (960 ml) of the clear broth.
Cut the cooled tripe into narrow strips, about 1/4 inch (6 mm) wide and 1–2 inches (2.5–5 cm) long, or into small bite-size pieces.
In a large heavy pot, melt the butter with the oil over medium heat. Stir in the sweet paprika for only a few seconds, just until it smells fragrant; do not let it scorch.
Pour in the milk slowly while stirring, then add the reserved 4 cups (960 ml) tripe broth. Bring to a gentle boil, salt to taste, and add the sliced tripe.
Lower the heat and simmer for 10 minutes so the flavours combine. In a small bowl, stir the crushed garlic into the red wine vinegar; place the hot red pepper flakes in a separate dish.
Ladle the soup out hot and pass the garlic-vinegar and pepper flakes at the table, letting everyone season their own bowl.
Regional variant: Lamb tripe chorba (shkembe chorba s agneshko)
Use the same weight of well-cleaned lamb tripe in place of beef tripe. Lamb tripe usually cooks a little faster—begin testing after 1½ hours—and makes the broth deeper and more strongly flavoured. The rest of the recipe can stay the same, or cut the sweet paprika in half if you want the lamb to dominate.
Cook's notes
- If the tripe is already cooked, omit the long simmer and begin at step 3, using a good beef or tripe broth along with the milk.
- Rinse the tripe thoroughly; if a strong odour lingers, blanch it in boiling water for 10 minutes before the main cooking.
- A pressure cooker shortens the work: cook the cleaned tripe about 50 minutes once pressure is reached, then allow the pressure to drop on its own.
Serve with
Pair it with warm white bread or crusty rolls, and offer extra garlic-vinegar and hot red pepper flakes on the side; rakia or cold beer is a traditional accompaniment.
Make ahead and storage
Keep the soup refrigerated for up to 3 days. Reheat it gently and stir in or serve the garlic-vinegar just before eating.
Questions cooks ask
What is shkembe chorba made of?
It is made with beef tripe simmered in water, then combined with butter, sunflower or vegetable oil, sweet paprika, whole milk and reserved tripe cooking broth, and salted to taste. To serve, crushed garlic is stirred into red wine vinegar, and hot red pepper flakes are passed separately at the table.
What is shkembe chorba?
Shkembe chorba is a Bulgarian tripe soup with a mild, milky broth and a sharp, build-it-yourself finish. Tender beef tripe gives it substance, while butter and sweet paprika soften the edges. The garlic-vinegar mixture and hot pepper flakes come on the side so each person can season their own bowl.
How do you make shkembe chorba?
Boil cleaned beef tripe in water for 2–3 hours until tender, then slice it into strips. Melt butter with oil, stir in sweet paprika briefly, then add milk and reserved tripe broth. Salt, add the tripe and simmer 10 minutes. Serve with crushed garlic in red wine vinegar and hot pepper flakes on the side.
