Bulgarian Tripe Soup (Shkembe Chorba)
Shkembe chorba is a popular meat dish in Bulgarian cuisine.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine onion, red pepper, butter in large saucepan.
Procedure
Sprinkle flour over onion mixture, then stir in the tomato paste.
Procedure
Cut tripe into thin strips.
Procedure
Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture.
Procedure
Partially cover the pot and simmer 30 minutes.
Procedure
Remove and discard bay leaf.
Procedure
Pour soup into a tureen or serve in individual bowls.
Procedure
In a small bowl, combine parsley, garlic and cheese. Sprinkle over hot soup and serve immediately.
Photo: Kiril Kapustin · CC BY 2.5 · https://creativecommons.org/licenses/by/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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