Shkembe Chorba is one of the most iconic and beloved traditional Bulgarian dishes. Known for its rich flavor, creamy texture, and warming spices, this tripe soup is a favorite comfort food—especially after a long night out. Although it may seem intimidating at first, preparing Shkembe Chorba at home is surprisingly easy when you follow a few essential steps. Here is a complete guide to cooking an authentic, delicious bowl of this Bulgarian classic.
Shkembe chorba
Ingredients You Will Need
For the soup base:
- 1 kg beef or veal tripe (pre-cleaned)
- 2 liters of water
- 500 ml fresh milk
- 4 tbsp butter
- 3 tbsp flour
- 1 tsp salt
For the seasoning sauce:
- 5–6 cloves of garlic, minced
- 3–4 tbsp vinegar
- 1–2 tsp hot red pepper flakes
Step 1: Prepare and Cook the Tripe
Even if you buy pre-cleaned tripe, it’s a good idea to rinse it well under cold water.
Place the tripe in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for 2–3 hours, or until it becomes soft and tender.
Once cooked, remove the tripe and cut it into thin strips. Keep the broth—you’ll need it for the soup.
Шкембе чорба
Step 2: Make the Roux (Butter & Flour Base)
In a separate pot, melt the butter over medium heat. Add the flour and stir constantly until it turns slightly golden.
Gradually add the warm tripe broth while whisking to avoid lumps.
Once the mixture thickens, pour in the milk and continue stirring until smooth.
Step 3: Combine Everything
Add the sliced tripe back into the pot with the thickened broth.
Season with salt and let the soup simmer gently for another 10–15 minutes, allowing the flavors to blend.
Step 4: Prepare the Traditional Garlic–Vinegar–Chili Mix
In a small bowl, combine the minced garlic, vinegar, and chili flakes.
This mixture is essential—it gives Shkembe Chorba its bold and unmistakable flavor.
Serve it on the side so everyone can adjust the heat and acidity to taste.
How to Serve Shkembe Chorba
Shkembe Chorba is best served hot, in a deep bowl, with a generous spoonful of the garlic-vinegar mixture added on top.
Some people also sprinkle extra hot paprika or enjoy it with warm bread.
Its strong aroma and warming qualities have made it one of Bulgaria’s most famous soups.
Tips for the Perfect Shkembe Chorba
- The longer you simmer the tripe, the softer and more flavorful it becomes.
- For a richer taste, use a mix of milk and a little cream.
- The soup thickens as it cools—add a bit of broth or milk if reheating.
- Do not skip the garlic-vinegar sauce. It’s the heart of the recipe.
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