Чорба със свинско шкембе и дамар / Pork tripe soup

Обикновено шкембе чорбата у дома прявя с телешко шкембе и я застройвам с прясно мляко, препържени брашно и червен пипер. Рецептата ми на английски за шкембе чорба от телешко шкембе е ето ТУК:

Този път, обаче ще предложа различна рецепта.

Трябват ви следните продукти:

1 бр свинско шкембе

1 бр свински дамар

1 бр свинско краче или вратни кокали за по-ароматен и наситен бульон

4-5 скилидки чесън

200 мл прясно мляко

4 с.л. кисело мляко

2 яйца

40 мл олио

2 с. л. червен млян пипер

щипка-две чубрица

4-5 с.л. брашно (в зависимост от желаната гъстота на супата, можете да увеличите количеството на брашното или да го намалите)

лют червен пипер, сол и черен пипер на вкус

Апетитка за шкембе чорба

Продукти:

3-4 с.л. оцет

2 с. л. едро смляно чили (-лют червен пипер-паста или сух)

4-5 скилидки чесън

ч.л. млян червен пипер (сладък)

2 с. л. олио

20 мл вода

сол и черен пипер

Метод шкембе чорба:

Сварете шкембето, дамара и кокалите (или крачето) в подсолена вода с 2-3 скилидки чесън. Аз ползвам винаги тенджера под налягане, която ми спестява време. За около 30 минути имам разкошен бульон и добре сварено месо.

Прецедете бульона. Нарежете шкембето и дамара на хапки, отделете месото от кокалите и ги оставете настрани докато застройвате бульона.

Запържете в дълбок съд за сос брашното и червеният пипер в мазнината. Добавете прясното мляко  към запръжката и бъркайте докато се получи гъста каша. Много е вероятно да има нужда да добавите и част от бульона, така че имайте под ръка и черпак. Когато сгъстената смес клокне, върнете я към общия бульон, поставете го на котлона и бъркайте за около 5 минути или докато цялото количество чорба се сгъсти. Имайте предвид,че ще правите и втора застройка, която също ще допринесе за гъстотата и интензивния вкус на супата-застройката с кисело мляко и яйца.

Разбийте яйцата и киселото мляко до еднородна смес. Дръпнете сгсътената вече с брашно и прясно мляко чорба от котлона. Температурата трябва да е по-ниска от тази на кипене, за да не се пресекат яйцата. Застройте както се застройва супа с кисело мляко и яйце: От голямото количество бульон (супа) се налива по малко към киселото мляко и яйцата, които се бъркат, докато температурата им се изравни с тази на бульона (супата). След това, вече горещата смес с яйцата, киселото мляко и бульона (супата) се  добавя към основният бульон (супа).

Подправете на вкус с чубрица, черен пипер, сол (ако има нужда допълнително), пресовани скилидки чесън.

Върнете накълцаното свинско месо към супата.

Апетитка за шкембе чорба, метод:

Счукайте чесъна в хаванче с малко сол, добавете и олиото, разбъркайте докато се получи кремообразна паста. Разбира се, можете да ползвате и преса за чесън. Смесете с оцета, лютия пипер, сладкия пипер, водата, олиото,(ако вече не сте го ползвали за направата на чесновата паста), малко вода.

Сервирайте супата гореща с препечен хляб и чашка от любимата ракия. J

Боб с чекане/ Боб с червено цвекло / Beans and beets

Родопска рецепта

380 г бял боб

1 глава лук, нарязан на ситно

1 морков, нарязан на ситно

1 червена пиперка, нарязана на ситно

2 грудки червено цвекло, обелени  и нарязани на малки кубчета

250 мл доматено пюре

стрък целина

2 супени лъжици чубрица

2 супени лъжици джоджен

за запръжката:

2 супени лъжици червен пипер

50 мл олио

Бобът се накисва за 6 часа, след което се вари за 30 минути. Изцедете водата и налейте нова. Варете още час. Добавете нарязаните зеленчуци, доматения сос посолете и подправете. Варете още 30 минути. Запържете с червен пипер.

Ако желаете, можете да добавите и сварено шкембе към тази яхния.

Боб с шкембе и червено цвекло

Beef Tripe soup (skhembe chorba) / Шкембе чорба

"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."

Recipe from Northern Bulgaria:

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.

In Eastern Bulgaria onions are added in the broth, yogurt and eggs are also added into the broth for density and thickness.

Stuffed roasted tripe / Пълнено шкембе

1 kg pork shoulder
250 g pork meat (bacon)
1 pork tripe
1 cup buckwheat
800 g pork liver
8-9 cloves garlic, minced
7-8 allspice corns
3 bay leaves
2 stick leek
2-3 oz vegetable oil
Salt and black pepper
Paprika, cumin or winter savoury are used to taste or because of different geographical and cultural regions.


Method:

Boil buckwheat in 1 cup salted water until the water is absorbed. Rinse and keep aside for later use.

Boil the pork shoulder with some salt, allspice and bay leaves for couple hours or use pressure cooker to speed up cooking time. Remove the bones after the meat is cooked.

Cut the pork liver, bacon, and leeks into medium size pieces. Sauté with oil and garlic. Season with black peppers and salt to taste. Mix with the meat from pork’s shoulder and buckwheat.
Clean and wash the tripe thoroughly. Salt the inside and fill with mixture.
Stitched it up, pierce with a fork and boil for about 40 min or 1 hour, OR bake in oven for 1.30hrs or 2hrs.

Drain and place between two boards and press with weight. OR cook it (boil or roast) with weight over it.

Leave it for few days to dry in ventilated and cold place, after it is ready for eating.
NB! Pierce the tripe in few places and use weight to force the process! It is important because it will allow the remaining air to get out.
Some methods require weight to be kept even after cooking.

Porto-Style Tripe / Dobrada/ Добрада- шкембе по португалски

1 lb beef tripe /480 гр телешко шкембе

½ chicken /1/2 пиле

1oz. olive oil / 30 мл олио

1 large onion, chopped / 1 глава лук

2 minced garlic cloves / 2 скилидки счукан чесън

2 tbsp tomato paste / 2 с.л. доматено пюре

2 tbsp paprika/ 2 с.л. червен пипер

½ tsp ground cumin 1/2 с.л. кимион

Ground black pepper/ млян черен пипер

Pinch cayenne pepper/ кайен пипер

Shot of Porto wine/ 30 мл Порто (вино)

2 chorizo sausages, sliced / 2 бр. чоризо

2 bay leafs / 2 дафинови листа

1 cup white navy beans, cooked 1 купа бял боб, сготвен или от консерва
1/2 cup ham, diced / 1/2ч.ч. шунка, нарязана на кубчета
2 carrots, sliced/ 2 моркова

Salt/ сол

Boil in a pressure pot tripe, salt, bay leaf and garlic clove for about 40 minutes. If you do not use a pressure pot but conventional one instead, the tripe should be boiled for approximately 1½ hours. Remove the tripe from the bouillon when ready and cut in big pieces.

Boil the chicken in the same broth for about 20 minutes.

Clean the chicken meat from the bones and strain the broth.

In a big deep fraying pan sauté the onion, garlic clove, carrot, ham, and chorizo sausages for 6-7 minutes.

Add paprika, wine, tomato paste, bay leafs, cumin, salt to taste, and ground black pepper. Add the cooked been and about 3 cups of broth.

Let the mixture to simmer until the sauce became thicker (about 10 minutes).

Add already cooked tripe and chicken meat and cook for additional 10 minutes.

Serve the Porto-Style Tripe with rice.

***

Tripe is eaten in many parts of the world. Tripe dishes include:

Andouille — French poached, boiled and smoked cold tripe sausage

Andouillette — French grilling sausage including beef tripe and pork

Babat — Indonesian spicy beef tripe dish

TQallia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous

Breakfast Sausages — Most commercially produced sausages in the United States contain pork and beef tripe as filler

Bumbar — A Bosnian prepared dish where the tripe is stuffed with other cow parts.

Butifarra — Catalonian sausage

Callos — Spanish/Filipino tripe dish cooked with chickpeas, chorizo and paprika.

Chakna — Indian spicy stew of goat tripe and other animal parts

Ciorbă de burtă — Romanian special soup with cream and garlic

Dobrada — Portuguese tripe dish usually served with white butterbeans and chouriço

Dršťkovka — Czech goulash-like tripe soup

"fa9ulia bil karsha" in Libya,kidney bean soup with tripe.it is a typical libyan dish.

Držková — Slovak tripe soup (Držková polievka)

Fileki or špek-fileki — Croatian tripe soup.

Flaki — Polish soup, with marjoram

Fuqi feipian — spicy Chinese cold-cut dish made from various types of beef offal, nowadays mainly different types of tripe and tongue

Guatitas - Ecuadorian and Chilean tripe stew, often served with peanut sauce

Guru (food) — Zimbabwean name for tripe. Normally eaten as relish with Sadza.

Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.

İşkembe çorbası — Turkish tripe soup with garlic, lemon and spices

Kare-kare — Filipino oxtail-peanut stew which may include tripe

Kista — Assyrian Cooked traditionlly in a stew and stuffed with soft rice. This dish is part of a major dish known as 'Pacha' in Assyrian. 'Pacha' is also the Persian word for the feet of hooved animals but not the hoof itself. 'Pa' is Persian for 'leg' or 'foot'. The suffix 'cha' or 'cheh' refers to something small.

Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce.

Mala Mogodu — South African Cuisine - popular tripe dish, often eaten at dinner time as a stew with hot pap.

Matumbo — Kenyan Cuisine - tripe dish, often eaten as a stew with various accompaniments.

Menudo — Mexican tripe and hominy stew

Mondongo — Latin American and Caribbean tripe, vegetable and herb soup

Motsu — Japanese tripe served either simmered or in Nabemono

Pacal or Pacalpörkölt — Hungarian spicy meal made of tripe, similar to pörkölt

pacha — Iraqi, tripe stuffed with spiced rice

Pancitas — Mexican stew similar to Menudo but made with sheep stomach

Patsás (Greek πατσάς) — Greek, similar to Turkish İşkembe

Philadelphia Pepper Pot Soup — American (Pennsylvania) tripe soup with peppercorns

Phở — Vietnamese noodle soup with many regional variations, some of which include tripe

Pickled tripe — Pickled white honeycomb tripe once common in the Northeastern United States.

Saki or Shaki — word for tripe in the Yoruba language of Nigeria. Shaki is often often included in various stews, along with other meats.

Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine

Shkembe (Shkembe Chorba) (Шкембе чорба) — is a kind of tripe soup, prepared in Iran, Bulgaria, Romania, Republic of Macedonia, Serbia and Turkey. Shekam is the Persian word for stomach. Sirabi is the Iranian version of Shkembe'.

Tripes à la mode de Caen — in Normandy. This is a traditional stew made with Tripe in the Normandy region of France. "Tripes à la mode de Caen" obey a very codified recept, preserved by the brotherhood of "La tripière d'or"[4] that organises a competition every year to elect the world's best "Tripes à la mode de Caen" maker.

Tripe and Beans — in Jamaica. This is a thick, spicy stew made with Tripe and Broad Beans

Tripe and Drisheen — in Cork, Ireland

Tripe and Onions — in Northern England

Tripoux — French sheep tripe dish

Trippa alla fiorentina — in Italy (fried with tomatoes and other vegetables)

Trippa alla Romana — in Italy (done with white wine and tomatoes)

Tsitsarong bulaklak — Filipino crunchy fried tripe (lit. "flower" crackling)

Tuslama (Romanian) / Tuzlama(Turkish) - tripe stew specific to south-eastern Romania, a blend of Romanian and Turkish

Yakiniku and Horumonyaki — Japanese chargrilled, bite-sized

Vette darmen Traditional, though now on the verge of being obsolete West-Flemish dish. The tripe is seasoned and fried in a buttered pan.

Ojree — Pakistani curry made out of finely chopped and tenderized goat tripe

Obe ata pelu Shaaki — Nigerian Stew made with large chunk of cow and goat tripe

Pepper soup with tripe — Nigerian Hot peppered liquid soup with bite-sized tripe

牛肚 / 金錢肚 (Mandarin: Niudu/Jinqiandu; Cantonese, Ngautou/Gumtsintou) -- Chinese cuisine Tripe with inner lining resembling ancient Chinese coin with square hole give its name: "coin stomach". The dish is usually served steamed with spring onion and garlic sauce, or just boiled in water served with sweet soya sauce with chilli and spring onions as a dipping sauce.

Tripe soup Shorbet Kawari3; in Jordan. This is a stew made with Tripe and tomato sauce

Tripas

In Spanish- and Portuguese-speaking countries, the literally-translated tripas tends to denote small intestines rather than stomach lining. Dishes of this sort include:

Tacos de tripa — Mexican tacos filled with crunchy fried small intestines

Tripas à moda do Porto — small intestines with white beans, in Portugise cuisine, a dish typical of the city of Porto..

"Callos"; 'Tripe' with chickpeas, black pudding and spicy sausage. Mainly eaten in Andalucia.

 П.П.Това ястие много ми напомня на френското касуле.