Beef Tribe Soup, Bulgarian-Style
This appetising Bulgarian Tripe soup (Shkembe Chorba) may not be a glamorous dish though you may be surprised by how delicious and full of aromas it is. It’s light and nutritious and is proven to benefit human health.
Equipment
- 1 pressure cooker
- 1 stockpot
Ingredients
For the soup
- 1 kg uncooked beef tripe well cleaned, whole
- 1 medium onion cut in half
- 1 litre water
- 1 bay leaf
- 5-6 peppercorns whole
- 10 garlic cloves pressed
- 1 lemon juiced
- 1 tablespoon apple cider vinegar
- 11/2 teaspoons salt
- 1/2 teaspoon black pepper ground
For thickening
- 200 ml natural yogurt
- 2 tablespoons all-purpose flour
- 1 egg
- 1 1/2 teaspoons sweet paprika
- 1 tablespoon oil
Instructions
- Add the whole tripe, onion, peppercorns, bay leaf and water to your pressure cooker. Cook the tribe for 1.5 hours until soft. Take the tripe out of the stock and let it cool, then cut it into bite-size pieces. Strain the stock through a fine mesh sieve.
- Transfer the filtered tripe stock and the meat to a stockpot. Add the salt, pepper, vinegar, lemon juice and pressed garlic. Bring the soup to the boil.
- In a bowl, whisk the yoghurt with the egg. Add the flour and 3-4 tablespoons of the tripe stock. Whisk until the flour is integrated and all flour lumps are dissolved. Add the thickening mixture to the soup gradually while stirring continuously to incorporate it.
- In a small pan, heat the oil and saute the sweet paprika. Add it to the soup, stir well and let it simmer for 5 minutes.
- Serve the tripe soup with garlic-infused vinegar and chilli oil or chilli flakes.