Bulgarian Tripe Soup (Shkembe Chorba)
Ingredients
- 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
Instructions
1. Combine onion, red pepper, butter in large saucepan.
2. Sprinkle flour over onion mixture, then stir in the tomato paste.
3. Cut tripe into thin strips.
4. Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture.
5. Partially cover the pot and simmer 30 minutes.
6. Remove and discard bay leaf.
7. Pour soup into a tureen or serve in individual bowls.
8. In a small bowl, combine parsley, garlic and cheese. Sprinkle over hot soup and serve immediately.
