Bulgarian Tripe Soup (Shkembe Chorba)
Shkembe chorba is a popular meat dish in Bulgarian cuisine.
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
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.
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.