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Bulgarian Tripe Soup (Shkembe Chorba)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup

Tags: boiled, bulgarian, medium difficulty, recipes for soup, recipes using bay leaf, recipes using beef, recipes using butter, recipes using wheat flour, recipes with images, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ABulgarian_Tripe_Soup_%28Shkembe_Chorba%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ABulgarian%20Tripe%20Soup%20%28Shkembe%20Chorba%29&oldid=4518357

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Combine onion, red pepper, butter in large saucepan.
  2. Sprinkle flour over onion mixture, then stir in the tomato paste.
  3. Cut tripe into thin strips.
  4. Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture.
  5. Partially cover the pot and simmer 30 minutes.
  6. Remove and discard bay leaf.
  7. Pour soup into a tureen or serve in individual bowls.
  8. In a small bowl, combine parsley, garlic and cheese. Sprinkle over hot soup and serve immediately.