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