Tripe Soup (Shkembe Chorba)
Shkembe chorba is a Bulgarian tripe soup built on beef stock, tomato paste and sweet pepper. The tripe turns tender during a short simmer, and the flour gives the broth a little body. The finish is what sets it apart: a raw mix of parsley, crushed garlic and grated Kashkaval sheep's cheese goes over the hot bowl at the table, so the garlic stays sharp and the cheese softens into the soup.
Instructions
Put the chopped onion, the bell pepper strips and the butter into a large saucepan.
Sprinkle the flour over the onion mixture, then stir in the tomato paste until no dry flour remains.
Cut the cooked tripe into thin strips.
Add the tripe, beef stock, salt, marjoram and bay leaf to the pan and stir to combine.
Partially cover the pot and simmer for 30 minutes.
Remove the bay leaf and discard it.
In a small bowl, mix the parsley, crushed garlic and grated Kashkaval.
Ladle the soup into a tureen or individual bowls, scatter the cheese mixture over the hot soup and serve straight away.
Make it personal.
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