Шкембе чорба — Print Recipe

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.

Ingredients

1kg beef tripe, cleaned thoroughly
1.5L water or beef broth
200ml whole milk
2 tbsp butter
2 tbsp flour
3 egg yolks
6 cloves garlic, crushed
100ml white vinegar
Dried chili flakes
Salt and black pepper

Instructions

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.
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.
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.
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.
5 Heat gently without boiling to prevent curdling. Season generously with salt and pepper.
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.