Bulgarian Tripe Soup (Shkembe Chorba)

PIn it

Introduction

This traditional Bulgarian soup transforms cooked tripe into a deeply savory, aromatic dish built on caramelized onions, tomato paste, and beef stock, finished with a garlicky parsley-cheese topping. The 30-minute simmer melds the flavors while keeping the tripe tender, making it a straightforward weeknight dinner that rewards simple ingredients with real depth.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 1 tbsp butter
• 3½ cup beef stock
• 1 ea. onion, chopped fine
• 1 tsp salt
• 1 ea. bell pepper, cut into thin-strips
• ½ tsp dried marjoram
• 1 ea. bay leaf
• 2 tbsp flour
• 2 tbsp parsley, chopped fine
• 1 can (6 oz / 180 g) tomato paste
• 1 ea. garlic clove, crushed
• 1½ lb (675 g) tripe, cooked
• ⅔ cup grated Kashkaval cheese

Instructions

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 and serve immediately.

Variations

Spicier broth: Add ¼ teaspoon of red pepper flakes or cayenne to the stock as it simmers. This sharpens the savory profile without overwhelming the delicate tripe texture.

White cheese swap: Replace Kashkaval with crumbled feta or ricotta salata. Both bring tang and crumble appealingly over hot soup, though feta will soften slightly into the broth.

Extra garlic finish: Mince 2–3 additional cloves and warm them in a small skillet with a tablespoon of butter for 1 minute, then drizzle over each bowl just before serving. The gentle heat mellows the raw garlic bite.

Vegetable additions: Stir in diced potatoes (½ cup, added after 10 minutes of simmering) or shredded cabbage (½ cup, added in the final 5 minutes). Both add body and help stretch servings.

Fresh herb topping: Use fresh dill or cilantro in place of parsley for the final garnish, adjusting the amount to taste.

Tips for Success

Get your tripe pre-cooked: Source tripe that is already cleaned and cooked (most butchers and ethnic markets sell it this way). If you’re starting from raw, that step alone takes 2–3 hours; confirm cooking status before you begin.

Let the onion and flour build color: As you stir the flour into the buttered onion, give it 1–2 minutes to toast slightly before adding tomato paste. This step deepens the soup’s savory backbone.

The cheese topping is non-negotiable: Sprinkle it only on hot soup right before eating. Kashkaval doesn’t fully melt into the broth like some cheeses; it stays slightly distinct, providing texture contrast and a salty, tangy note.

Simmer partially covered: This keeps splattering under control while allowing enough evaporation to concentrate flavors. If the soup looks too thick after 30 minutes, add a splash of stock.

Cut tripe strips consistently: Aim for ¼-inch-wide strips so they cook evenly and stay tender. Thicker pieces can turn tough; thinner ones become almost creamy.

Storage and Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally, until it reaches a simmer (about 5–7 minutes). If the soup has thickened too much, stir in a splash of beef stock or water. Avoid the microwave, as uneven heating can toughen the tripe.

This soup does not freeze well; the tripe texture breaks down after thawing, becoming mushy rather than tender.

FAQ

Can I use fresh bell pepper instead of red? Yes. Red, yellow, or orange peppers all work—they contribute similar sweetness and body. Green pepper will taste slightly more vegetal, which is still acceptable if that’s what you have.

What if I can’t find Kashkaval cheese? Aged white cheddar, Gruyère, or even a sharp Pecorino will deliver the salty, nutty finish the recipe needs. Avoid soft cheeses like mozzarella, which will clump.

Why does the recipe call for partially covering the pot? Partial cover prevents too much evaporation (which would oversalt and dry out the soup) while still allowing some liquid reduction to concentrate flavor. If your pot lid doesn’t rest at an angle easily, simply leave it off; the simmer will still work, just add an extra splash of stock if needed.

Is this soup hearty enough for a main course? Yes, one bowl is a light meal on its own; two bowls with bread makes a full dinner. If you want more substance, add diced potatoes in the Variations section above.