Bulgarian Tripe Soup (Shkembe Chorba)

Introduction

This traditional Bulgarian tripe soup is a deeply savory, warming dish built on beef stock, tomato paste, and slow-simmered organ meat, finished with a sharp parsley-garlic-cheese topping that cuts through the richness. The soup comes together in under an hour total and works equally well as a rustic weeknight dinner or a make-ahead meal that reheats without losing character.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 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 red pepper flakes or a pinch of cayenne to the stock mixture in step 4. This heightens the savory depth without overshadowing the other flavors.

Extra vegetable body: Dice a medium carrot and add it alongside the bell pepper in step 1. It softens into the broth and adds subtle sweetness that balances the acidity of the tomato paste.

Different cheese finish: Replace Kashkaval with aged Cheddar or Gruyère in the final topping. The sharper tang will provide a different finish while maintaining the same textural contrast.

Thicker consistency: Whisk an additional 1 tablespoon flour with 2 tablespoons cold stock into a smooth paste, then stir it into the simmering broth in the last 5 minutes of step 5. This tightens the body without changing the flavor profile.

Fresh herb swap: Use fresh dill or cilantro in place of parsley in the topping. Either will brighten the hot soup differently while keeping the same garnish structure.

Tips for Success

Don’t skip the flour bloom: Stirring flour directly into the butter and onion mixture in step 2 before adding liquid prevents lumps and creates a light thickener that keeps the broth silky without heaviness.

Watch the simmer in step 5: A gentle, steady bubble—not a rolling boil—keeps the tripe tender and prevents the soup from reducing too quickly. Partial covering lets steam escape while containing splatter.

Taste before serving: The salt level depends on your stock’s sodium content. Add the parsley-garlic-cheese topping first and taste; you can adjust seasoning in the bowl rather than oversalting the whole pot.

Chill the cheese topping separately if making ahead: If you prepare the soup earlier in the day, store the parsley-garlic-cheese mix in a covered bowl in the fridge. Sprinkle it on just before serving so it stays fresh and doesn’t get soggy.

Verify your tripe is fully cooked before adding: Pre-cooked tripe from the butcher counter is safe to add directly. If you’re starting from raw, simmer it separately in salted water for 1½ to 2 hours until fork-tender before cutting and adding to the stock.

Storage and Reheating

Store the soup in an airtight container in the refrigerator for up to 3 days. The tripe and broth hold well, but keep the parsley-garlic-cheese topping separate so it doesn’t soften. To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally, until it reaches a simmer (about 8–10 minutes). Sprinkle the cheese topping over each bowl just before serving. This soup does not freeze well; the texture of the tripe becomes grainy when thawed.

FAQ

Can I use raw tripe instead of pre-cooked?

Yes, but you’ll need to simmer it separately in salted water for 1½ to 2 hours until it’s fork-tender before cutting and adding it to the soup in step 4. This step isn’t included in the recipe time estimate above.

What if I can’t find Kashkaval cheese?

Use aged Cheddar, Gruyère, or Pecorino Romano in the same amount. Each brings a different sharpness, but all deliver the salty, nutty finish the topping needs.

Can I make this in a slow cooker?

Yes. Brown the onion and pepper in butter in a separate pan, add the flour and tomato paste, then transfer everything to a slow cooker with the stock, seasonings, and tripe. Cook on low for 4 to 5 hours. Add the parsley-garlic-cheese topping just before serving.

Does this freeze?

No. The texture of the tripe breaks down significantly after freezing and thawing. Store it in the refrigerator only.