Shkembe Chorba

This soup, popular in Bulgaria, is made from beef tripe. The rich broth softens with the addition of milk. Vinegar gives it a slight sourness, while paprika, chili and black pepper provide a bright taste.

Ingredients

• Wash the scar, place in a saucepan and cover with water.
• Bring to a boil, boil for 5 minutes. Remove the meat and remove any grease or dirt from it if you find it. Pour out the liquid.
• Refill the scar with cold water so that the level is several centimeters higher.
• You may need more or less water. If necessary, add liquid so that the offal is completely covered with water at all times.
• Bring to a boil and simmer over medium heat for about 3-4 hours.
• Check readiness with a fork: it should very easily enter the scar.
• Remove the cooked meat from the pan, cut into small pieces and return back.
• Add butter, milk, salt, wig, black pepper, chili and garlic, chopped into small pieces.
• Cook everything together over low heat for another 20 minutes.
• Pour vinegar into the soup and stir before serving.

Directions

1. Scar 500 g
2. Water 4-5 l
3. Vegetable oil 250 ml
4. Milk 750 ml
5. Salt 2 tbsp. spoons
6. Ground sweet paprika 3 tsp
7. Ground black pepper 2 tbsp. spoons
8. Ground chili pepper 2 tbsp. spoons
9. Garlic 3 cloves
10. Red wine vinegar 120 ml