Shkembe chorba (tripe recipe from Bulgaria) |
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Ingredients1½ lb (675g) tripe, cooked1 tablespoon of butter 3½ cl beef stock 1 onion, chopped fine 1 teaspoon of salt; 1 bell pepper, cut into thin-strips ½ teaspoon of marjoram, dried 1 bay leaf 2 tablespoon of flour 2 tablespoon of parsley, chopped fine 1 can tomato paste (6oz) 1 garlic clove, crushed Kashkaval cheese, grated |
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DirectionsCombine onion, red pepper, butter in large saucepan. Sprinkle flour over onion mixture, then stir in the tomato paste. Cut tripe into thin strips. Add tripe pieces, stock, salt, marjoram and bay leaf to the onion mixture. Partially cover the pot and simmer for 30 minutes. Remove and discard the bay leaf. Pour soup into a tureen or serve in individual bowls. In a small bowl, combine parsley, garlic and cheese, sprinkle over the hot soup and serve immediately. |
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