Shkembe Chorba (Tripe Soup) Recipe

• 2 lbs beef tripe, thoroughly cleaned
• 1 large onion, peeled and halved
• 2 carrots, peeled and roughly chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp sweet paprika
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 8 cups beef or veal stock
• 1/2 cup whole milk
• 1/4 cup white wine vinegar
• 1 tbsp sea salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (for garnish)
• 2 tbsp minced garlic (for serving, optional)
• 1 tbsp crushed red pepper flakes (for serving, optional)

Shkembe Chorba Instructions

1. Rinse the beef tripe thoroughly under cold running water, scrubbing it with your hands to remove any grit or impurities.
2. Place the tripe in a large pot, cover with cold water, and bring to a boil over high heat.
3. Boil the tripe for 10 minutes, then drain and discard the water to remove any residual odor.
4. Rinse the tripe again under cold water, then cut it into thin strips about 1/2 inch wide and 2 inches long.
5. Return the sliced tripe to a clean large pot and add the beef or veal stock.
6. Add the halved onion, chopped carrots, bay leaves, and whole black peppercorns to the pot with the tripe and stock.
7. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 2 to 2.5 hours, skimming off any foam that rises to the surface.
8. Once the tripe is tender, remove the onion, carrots, and bay leaves from the pot and discard them.
9. In a separate saucepan, melt the unsalted butter over medium heat.
10. Add the minced garlic to the melted butter and sauté for 1 minute until fragrant.
11. Stir in the all-purpose flour and cook, stirring constantly, for 2 minutes to form a roux.
12. Add the sweet paprika, smoked paprika, ground cumin, and dried thyme to the roux, stirring well to combine and cook for 1 more minute.
13. Gradually ladle about 2 cups of hot broth from the tripe pot into the roux, whisking constantly to prevent lumps.
14. Pour the roux mixture back into the main pot with the tripe and broth, stirring well to incorporate.
15. Add the whole milk, sea salt, and freshly ground black pepper to the soup, stirring to combine.
16. Simmer the soup for an additional 15 minutes, stirring occasionally, and adjust seasoning with more salt or pepper if needed.
17. Stir in the white wine vinegar and cook for 2 more minutes to meld the flavors.
18. Ladle the hot soup into bowls and garnish each serving with chopped fresh parsley.
19. Serve with additional minced garlic and crushed red pepper flakes on the side for those who like extra heat and flavor.