Shkembe Chorba

Background

Shkembe Chorba is Bulgaria’s emblematic tripe soup, rooted in centuries of Balkan culinary tradition with influences from Ottoman-era kitchens. In Bulgaria it’s often served alongside small bowls of condiments—aromatic garlic, brightening vinegar, tongue-tingling chili, and a fragrant roux perfumed with brick-red paprika, made by toasting a blend of butter and flour. Celebrated as a comforting morning soup and a classic café staple, it balances creamy richness with lively table-side customization.

Ingredients

• 1 kg tripe
• 2 liters water
• 250 ml milk
• 3 tbsp butter
• 2 tbsp flour
• 1 tbsp paprika
• 4 cloves garlic (for serving)
• 60 ml vinegar (for serving)
• 1 tsp chili (to taste)
• salt, to taste
• pepper, to taste

Preparation

1. Blanch and simmer the base: Rinse the tripe thoroughly, place it in a pot, and cover with water. Bring to a gentle boil and blanch for 10 minutes. Drain, rinse, refill with fresh water, and simmer until the tripe is tender, about 60–90 minutes.
2. Slice and enrich: Remove the cooked tripe, slice into bite-size strips, and return to the pot with its broth. Stir in the milk and season with salt and pepper. Bring back to a gentle simmer for 5 minutes.
3. Make the paprika roux: In a small pan over medium heat, melt the butter, then whisk in the flour and cook, stirring constantly, until smooth and lightly foamy. Remove from the heat and stir in the paprika to bloom its color and aroma.
4. Thicken the soup: Ladle a cup of hot soup into the pan to loosen the roux, whisk until silky, then pour the mixture back into the pot. Simmer gently, stirring, for another 5 minutes. Adjust with more salt or pepper to taste.
5. Prepare the condiment: In a small bowl, mash the garlic with a pinch of salt, then stir in the vinegar. For extra heat, add a little chili.
6. Serve: Ladle Shkembe Chorba into warm bowls. Offer the condiments—vinegar, the garlic mixture, and chili—so everyone can season to taste, and finish with a dusting of paprika.

Tips

• For a gentler aroma, change the blanching water once or twice before the long simmer.
• Balance richness by adjusting the amount of milk, and sharpen flavor with extra vinegar at the table.
• Control heat by adding chili in small pinches; you can always add more later.
• Skim as it simmers, and always taste for salt and pepper before serving.

How to Enjoy

Start with a pure sip to appreciate the broth, then personalize: a few drops of vinegar for brightness, a little crushed garlic for punch, a pinch of chili for warmth, and a whisper of paprika. The creamy backbone from milk and the gentle body from the roux of butter and flour cradle the tender tripe, while careful hits of salt and pepper bring everything into focus.