Cookbook:Shkembe Chorba

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Cookbook | Recipes | Cuisine of Bulgaria

[edit] Ingredients

• T Butter
• 3½ c Beef stock
• 1 ea Onion - chopped fine
• 1 t Salt;
• 1 ea Pepper, bell - cut into thin-strips
• ½ t Marjoram, dried
• 1 ea Bay leaf
• 2 T Flour
• 2 T Parsley - chopped fine
• 1 can Tomato paste (6oz)
• 1 ea Garlic clove - crushed
• 1½ lb (675g) Tripe, cooked
• ⅔ c Kashkaval cheese - grated

[edit] Procedure

1. Combine onion, red pepper, butter in large saucepan.
2. Sprinkle flour over onion mixture, then stir in the tomato paste.
3. Cut tripe into thin strips.
4. Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture.
5. Partially cover the pot and simmer 30 minutes.
6. Remove and discard bay leaf.
7. Pour soup into a tureen or serve in individual bowls.
8. In a small bowl, combine parsley, garlic and cheese - sprinkle over hot soup - serve immediately.