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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 4 hrsTotal Time 4 hrs 30 minsFor 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
Rinse tripe thoroughly under cold water. If needed, soak in a vinegar-water bath (1:4 ratio) for 30 minutes, then rinse well.
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
Refill the pot with 6 cups fresh water , add the rinsed tripe, and bring to a gentle simmer.
Simmer uncovered over low heat for 2.5–3 hours , or until tripe is very tender.
Remove tripe, slice into thin strips (about 2-inch lengths), and return to the strained broth.
Prepare the Soup Base
3
In a separate pan, melt butter and stir in the flour to make a light roux. Cook for 1–2 minutes.
Slowly whisk in the milk to make a smooth béchamel. Cook until slightly thickened.
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:
🌶️ 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
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
Directions Clean and Prep the Tripe
1
Rinse tripe thoroughly under cold water. If needed, soak in a vinegar-water bath (1:4 ratio) for 30 minutes, then rinse well.
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
Refill the pot with 6 cups fresh water , add the rinsed tripe, and bring to a gentle simmer.
Simmer uncovered over low heat for 2.5–3 hours , or until tripe is very tender.
Remove tripe, slice into thin strips (about 2-inch lengths), and return to the strained broth.
Prepare the Soup Base
3
In a separate pan, melt butter and stir in the flour to make a light roux. Cook for 1–2 minutes.
Slowly whisk in the milk to make a smooth béchamel. Cook until slightly thickened.
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:
🌶️ 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
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.
Bulgarian Beef Tripe Soup (Shkembe Chorba)
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