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Bulgarian Tripe Soup (Shkembe Chorba)
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Bulgaria
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518357
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 tbsp butter
- 3½ cup beef stock
- 1 ea. onion, chopped fine
- 1 tsp salt
- 1 ea. bell pepper, cut into thin-strips
- ½ tsp dried marjoram
- 1 ea. bay leaf
- 2 tbsp flour
- 2 tbsp parsley, chopped fine
- 1 can (6 oz / 180 g) tomato paste
- 1 ea. garlic clove, crushed
- 1½ lb (675 g) tripe, cooked
- ⅔ cup grated Kashkaval cheese
Directions
- Combine onion, red pepper, butter in large saucepan.
- Sprinkle flour over onion mixture, then stir in the tomato paste.
- Cut tripe into thin strips.
- Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture.
- Partially cover the pot and simmer 30 minutes.
- Remove and discard bay leaf.
- Pour soup into a tureen or serve in individual bowls.
- In a small bowl, combine parsley, garlic and cheese. Sprinkle over hot soup and serve immediately.
