Shkembe Chorba, or Bulgarian Tripe Soup, is a classic dish beloved for its restorative qualities. It’s particularly popular as a remedy after a night of festivities. This creamy, flavorful soup is made from slow-cooked beef tripe seasoned with garlic, paprika, and milk. It is often served with vinegar and crushed red pepper for an extra kick. Its unique taste and comforting richness make it popular in Bulgaria, especially during the colder months.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 50 minutes
Ingredients (For Four People)
- 1 kg beef tripe, cleaned and cut into small strips
- 1 onion, halved
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 liter (4 cups) water
- 500 ml (2 cups) milk
- 2 tablespoons flour
- 2 tablespoons vinegar
- Salt and pepper, to taste
- Chili flakes or crushed red pepper for garnish (optional)
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Clean and cook the tripe
Begin by thoroughly rinsing the tripe under cold water. Place the cleaned tripe, halved onion, and water in a large pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the tripe is tender. Skim off any foam that rises to the surface during cooking.
Step 2: Make the soup base
Once the tripe is tender, remove the onion and discard it. In a separate pan, melt the butter over medium heat. Add the minced garlic and paprika, stirring until fragrant, about 1-2 minutes. Stir in the flour and cook for another minute, creating a roux.
Step 3: Combine and simmer
Slowly whisk in the milk, then add this mixture to the pot with the tripe. Stir well to combine, and let the soup simmer gently for another 15-20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Step 4: Serve
Ladle the soup into bowls and serve hot. Accompany the soup with vinegar and chili flakes or crushed red pepper, allowing each diner to add according to their preference.
Tips and Tricks
You can replace half of the water with beef broth for an even richer flavor. Some variations of this dish also include a beaten egg yolk stirred into the soup for added creaminess. When cleaning the tripe, ensure it’s thoroughly rinsed to avoid unpleasant flavors.
Serving Suggestions
Serve this soup with crusty bread or warm pita on the side to soak up the flavorful broth. Shkembe Chorba is typically enjoyed with a splash of vinegar and a sprinkle of chili flakes for an extra burst of flavor. For a complete meal, it pairs wonderfully with a crisp Bulgarian salad.
Nutritional Information (Per Serving)
Calories: 300
Protein: 25g
Fat: 16g
Carbohydrates: 10g
Dietary Modifications
- Gluten-Free: Substitute the flour with gluten-free flour to make this dish gluten-free.
- Dairy-Free: Replace the milk with a plant-based alternative like almond or oat milk for a dairy-free version.
- Spice Level: Adjust the amount of chili flakes to control the dish’s heat.
Storage Suggestions
Refrigerating: Allow the soup to cool completely before transferring it to an airtight container. Store the soup in the refrigerator for up to 3 days. When reheating, gently warm the soup over low heat on the stovetop or microwave, stirring occasionally. Add a splash of water or milk to restore the desired consistency if the soup thickens too much after refrigeration.
Freezing: Shkembe Chorba can also be frozen for up to 2 months. Place the soup in a freezer-safe container, leaving space at the top for expansion. When ready to serve, thaw the soup in the refrigerator overnight and reheat slowly on the stovetop. Note that the texture of the tripe may change slightly after freezing, but the flavor will still be delicious.
Reheating: For best results, reheat the soup on the stovetop over low heat, stirring occasionally to ensure even heating. If the soup has thickened, add some water or broth to return it to its original consistency.
These storage suggestions will help maintain the soup’s flavor and texture, ensuring it’s just as delicious when reheated! Let me know if you need any further adjustments.
About the Shkembe Chorba
Shkembe Chorba, or Tripe Soup, is special in Bulgarian culinary tradition. It is often served as a hearty breakfast or post-celebration remedy in taverns and restaurants. The soup’s unique texture and deep flavors, created by the slow simmering of tripe, are balanced by the milk’s creaminess and the paprika and garlic’s warmth. The soup’s strong flavors make it a distinctive and beloved dish across Bulgaria, often evoking nostalgic memories for those who grew up enjoying it at family gatherings or local eateries.
Cultural Context
Tripe soup, or Shkembe Chorba, has long been a staple in Bulgarian cuisine, especially known for its supposed hangover-curing properties. It is enjoyed throughout the Balkans, but each country has its dish variation. In Bulgaria, it’s often associated with celebrations and social gatherings, offering comfort and nourishment after a long night. Traditionally, Shkembe Chorba was a dish made with inexpensive ingredients for the working class. Still, it has become a widespread favorite, appreciated by all for its bold flavor and satisfying richness. Serving it with vinegar and chili flakes reflects the Bulgarian love for customizable flavors, allowing each person to tailor the dish to their taste.
