"Tripe soup (skhembe chorba) takes as its basis the thick lining of the cleaned stomach of cattle, prepared with milk and seasoned with vinegar, garlic and hot peppers. During the Ottoman yoke, the sultans allegedly preferred tripe soup made by Bulgarian cooks."
1/2 kg. Beef tripe /cleaned/
200 ml. milk
4-5 cloves garlic
Crushed black pepper and salt
2 tablespoons paprika
3 tablespoons flour
25 g butter
garnish: most of the people that love this recipe are garnishing the soup with vinegar, crushed garlic, and hot red crushed pepper
Cooke the tripe with salt, minced garlic clove and black pepper in a pressure cooker 30-40 minutes . Remove from the broth and cut, than return it back to the pot.
In a separate pan fry flour and paprika for 2 minutes in melted butter. Add milk and stir, then add to the pot with tripe and let simmer until thickened.
onions are added in the broth, yogurt and eggs are also added into the broth for density and thickness. Bulgaria