Bulgarian Beef Tripe Soup (Shkembe Chorba)

Bulgarian Beef Tripe Soup (Shkembe Chorba)
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Bulgarian Beef Tripe Soup (Shkembe Chorba) is a bold, traditional Balkan soup known for its rich, velvety broth made from beef tripe, spiced with garlic, vinegar, and paprika. It’s beloved as a hearty meal and a classic hangover remedy. Often served with optional toppings like chili oil or extra garlic-vinegar sauce, it’s a uniquely flavorful dish that appeals to adventurous palates.

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Yields4 Servings
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
For the Soup
 1 ½ lbs beef tripe, well-cleaned (honeycomb or leaf tripe)
 6 cups water
 1 ½ cups milk (whole or 2%)
 3 tbsp butter
 1 ½ tbsp all-purpose flour
 Salt, to taste
Garlic-Vinegar Sauce (Optional but Traditional
 4 cloves garlic, crushed
 3 tbsp white wine vinegar
 Salt, to taste
Paprika Oil
 2 tbsp sunflower oil or butter
 1 tbsp sweet paprika
 Optional: 1/4 tsp hot chili flakes or hot paprika
Clean and Prep the Tripe
1

  1. Rinse tripe thoroughly under cold water. If needed, soak in a vinegar-water bath (1:4 ratio) for 30 minutes, then rinse well.

  2. Place tripe in a large pot, cover with water, bring to a boil, and simmer for 5–10 minutes. Discard water, rinse tripe again.

Cook the Tripe
2

  1. Refill the pot with 6 cups fresh water, add the rinsed tripe, and bring to a gentle simmer.

  2. Simmer uncovered over low heat for 2.5–3 hours, or until tripe is very tender.

  3. Remove tripe, slice into thin strips (about 2-inch lengths), and return to the strained broth.

Prepare the Soup Base
3

  1. In a separate pan, melt butter and stir in the flour to make a light roux. Cook for 1–2 minutes.

  2. Slowly whisk in the milk to make a smooth béchamel. Cook until slightly thickened.

  3. Pour the milk mixture into the tripe broth. Stir well, season with salt to taste, and simmer another 10–15 minutes.

Make the Condiments
4
🧄 Garlic-Vinegar Sauce:

  • Mix crushed garlic with vinegar and a pinch of salt. Let it sit 5–10 minutes to mellow.

🌶️ Paprika Oil:

 

  • In a small pan, heat oil or butter gently.

  • Remove from heat, stir in paprika (and chili flakes if desired). Let it bloom off heat.

Serve
5

  • Ladle the creamy tripe soup into bowls.

  • Offer garlic-vinegar sauce and paprika oil at the table — diners can swirl in to taste.

  • Optional: serve with bread rolls or toasted flatbread for dipping.

Serving Suggestions
6

  • Classic as a main course, especially after a night out!

  • Typically accompanied by:

    • Raw or pickled hot peppers

    • A cold lager or rakia (Bulgarian fruit brandy)

    • A side of plain yogurt or tarator (cucumber yogurt soup) in summer

Tips & Variations
7

  • More heat: Add crushed red pepper or a touch of chili paste to the paprika oil.

  • Extra body: Simmer with a marrow bone or beef foot for richer collagen.

  • Vegan twist: Try using mushrooms and a smoky broth with paprika and garlic for a nod to the flavors.

Ingredients

For the Soup
 1 ½ lbs beef tripe, well-cleaned (honeycomb or leaf tripe)
 6 cups water
 1 ½ cups milk (whole or 2%)
 3 tbsp butter
 1 ½ tbsp all-purpose flour
 Salt, to taste
Garlic-Vinegar Sauce (Optional but Traditional
 4 cloves garlic, crushed
 3 tbsp white wine vinegar
 Salt, to taste
Paprika Oil
 2 tbsp sunflower oil or butter
 1 tbsp sweet paprika
 Optional: 1/4 tsp hot chili flakes or hot paprika
Bulgarian Beef Tripe Soup (Shkembe Chorba)
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