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Bulgarian Tripe Soup - Shkembe Chorba


Tripe soup or Shkembe chorba is a popular dish amongst Eastern Europe including Bulgaria, with slight variations to the recipe.

Tripe is the lining of the cow's stomach, and when cooked with oil, spices and seasoning makes a delicious soup. It is traditionally known as an hangover cure in many Balkan countries and in Bulgaria it is often eaten in the morning to cure the effect of too much drink from the night before!


1 lb tripe (calf belly) Shkembe
1 cup (sunflower) oil
1 teaspoon paprika
1 tablespoon ground black pepper
1 tablespoon salt
2 cups fresh milk


2 garlic cloves, crushed
1/3 cup red wine vinegar
Dried hot chilli pepper



Clean tripe well, before cooking and cut into managable pieces. In a large pan boil the tripe for about 30 minutes. Then add oil, black pepper, paprika and milk.
The tripe needs to be tender and can take up to 3 hours - the longer it is cooked the better it will taste.
Mean while in a cup combine salt, crushed garlic and vinegar and leave it to soak for about an hour.
When the soup is cooked serve hot and garnish with the garlic and vinegar mix and hot chilli to suit taste.


Image courtesy of Kiril Kapustin