Shkembe Chorba Tripe Soup Recipes

SHKEMBE CHORBA (TRIPE SOUP)

Shkembe Chorba (Tripe Soup) image

Description: Bulgarian Tripe Soup (Shkembe Chorba) was first sampled a while ago in Yambol at 2:00 in the morning after a very busy evening with Bulgarian friends eating, drinking, dancing followed by more drinking dancing and talking in a local nightclub. Just as I thought the nightclub scene was over it was time to go home we zig-zagged out way to a non stop bar and presented with another round of beer and in addition the order went out for a round of tripe soup! It was a real mystery as to why soup was ordered at the time until it was explained that this soup was a perfect remedy for heavy heads after drinking sessions usually drunk in the morning for the morning after the night before! Here is the original recipe given by my Bulgarian partner Galia.

Provided by Bulgarian Slivatree

Categories Beef Organ Meats

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 kg tripe (calf belly)
120 ml sunflower oil
250 ml fresh milk
1 teaspoon paprika
black pepper (freshly ground)
salt
garlic (peeled and roughly sliced)
red wine vinegar
dried hot chili peppers, plus
roughly ground dried hot chili peppers (with seeds)

Steps:

Boil the tripe for for a couple of minutes then clean both sides of the tripe with a knife until it is completely clean of marks and film.
Rinse and place it in a pot of cold water and bring to the boil.
Leave to simmer for around 5 hours topping up the water every once in a while so the tripe is submersed at all times.
The cooked tripe should be removed (keep the stock to one side) and cut up into small chunks, some prefer it minced.
Add some salt to the stock along with the paprika, milk and oil and boil for a further 15 minutes. Finally add the tripe to the soup mixture and it's ready to serve.
Serve in soup bowls or deep dishes along with salt, vinegar, chopped garlic and more roughly ground hot chili in separate serving utensils alongside. A basket of fresh bread is also customary.
Notes:.
A rarity but this dish is not meant to be served with any alcoholic beverage. Its design presents itself be the Bulgarian cure for hangovers. However you might want to go on another binge just to get to try this again afterwards.
Originally published in http://www.ourbulgarianworld.com.

Nutrition Facts : Calories 252.1, Fat 22.1, SaturatedFat 4.3, Cholesterol 107.4, Sodium 101, Carbohydrate 2.1, Fiber 0.1, Protein 11.4

TRIPE SOUP

Tripe Soup image

Make and share this Tripe Soup recipe from Food.com.

Provided by Phil Franco

Categories Sauces

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 kg tripe, cleaned and cut in stripes
4 big red onions
1 celery
500 g carrots
3 garlic cloves
28 ounces peeled tomatoes
1/4 cup fresh parsley
3 leaves basil
salt
3 tablespoons white vinegar

Steps:

Directions:.
Ask your butcher to give you already clean and bleached tripe.
Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar.
Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water.
Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.

Nutrition Facts : Calories 400.4, Fat 13, SaturatedFat 4.4, Cholesterol 406.7, Sodium 414.2, Carbohydrate 26.8, Fiber 6.5, Sugar 12.8, Protein 43.7

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