Bulgaria / Soup
Wikibooks
Bulgarian Tripe Soup (Shkembe Chorba)
Shkembe chorba is a popular meat dish in Bulgarian cuisine.
Ingredients
ScaleNo serving count in the source — scale by factor
- butter1 tbsp
- beef stock3 1/2 cup
- onion, chopped fine1 ea.
- salt1 tsp
- bell pepper, cut into thin-strips1 ea.
- dried marjoram, dried1/2 tsp
- bay leaf1 ea.
- flour2 tbsp
- parsley, chopped fine2 tbsp
- tomato paste, 6 oz / 180 g1 can
- garlic clove, crushed1 ea.
- tripe, 675 g, cooked1 1/2 lb
- Kashkaval cheese, grated2/3 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.
