Bulgarian Tripe Soup (Shkembe Chorba)

• 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

Ingredients for 4 servings (2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine onion, red pepper, butter in large saucepan.

   Stovetop
2. 2

   Sprinkle flour over onion mixture, then stir in the tomato paste.

3. 3

   Cut tripe into thin strips.

4. 4

   Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture.

5. 5

   Partially cover the pot and simmer 30 minutes.

   Stovetop
6. 6

   Remove and discard bay leaf.

7. 7

   Pour soup into a tureen or serve in individual bowls.

8. 8

   In a small bowl, combine parsley, garlic and cheese. Sprinkle over hot soup and serve immediately.