A rich, peppery soup made from slow-simmered beef tripe in a creamy milk-thickened broth, finished with garlic vinegar and fiery chili flakes. Bulgaria's legendary hangover cure.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: chili flakes, garlic-vinegar sauce
Accompaniments: crusty bread, hot peppers
Instructions
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1
Wash tripe thoroughly under cold water. Place in a large pot, cover with water, and bring to a boil. Drain and rinse. Repeat this blanching process once more.
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2
Cut cleaned tripe into thin strips. Return to the pot with 1.5L fresh water or broth. Simmer on low heat for 3-4 hours until the tripe is very tender.
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3
Melt butter in a small saucepan, whisk in flour, and cook for 2 minutes. Gradually add milk, whisking constantly to make a smooth roux.
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4
Temper the egg yolks by whisking a ladle of hot broth into them, then stir the egg mixture into the soup along with the milk roux.
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5
Heat gently without boiling to prevent curdling. Season generously with salt and pepper.
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6
Serve in deep bowls with separate dishes of crushed garlic in vinegar and dried chili flakes. Each diner seasons to taste.
Did You Know?
Bulgarian pharmacists jokingly recommend shkembe chorba as the only proven hangover cure, and 24-hour restaurants serve it specifically for post-party recovery.
Chef's Notes
Equipment Tips
- large pot
- whisk
- small bowls for condiments
Garnishing
chili flakes, garlic-vinegar sauce
Accompaniments
crusty bread, hot peppers
The Story Behind Шкембе чорба
Shkembe chorba is an Ottoman legacy that Bulgarians adopted with enthusiasm, transforming it into their most famous late-night dish. The soup's reputation as a hangover cure has made it a fixture of Bulgarian nightlife culture, with dedicated shkembe chorba restaurants staying open until dawn. The ritual of personally adding garlic vinegar and chili flakes to taste is an essential part of the experience.
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