This Authentic Bulgarian Shkembe Chorba (Tripe Soup) recipe delivers the creamy, spicy, and comforting taste of traditional Balkan cuisine. Made with tender beef tripe, milk, paprika roux, and garlic-vinegar dressing, this Shkembe Chorba is a true Bulgarian classic perfect for cold winter days.
Authentic Bulgarian Shkembe Chorba (Tripe Soup)
Course: Bulgarian, Soup, Recipes, MainCuisine: BalkanDifficulty: Easy4
servings15
minutes1
hour45
minutes380
kcal2
hoursShkembe Chorba is one of Bulgaria’s most iconic soups — rich, creamy, and deeply satisfying. Traditionally made with beef tripe and milk, it’s a dish that warms you from the inside out. This soup is often served with a side of garlic-vinegar sauce and a sprinkle of red chili flakes, making it both hearty and spicy. Popular across the Balkans and Turkey, it’s known as a go-to comfort meal and even a classic hangover cure.
Learn how to make authentic Bulgarian Shkembe Chorba from scratch — just like it’s done in traditional Bulgarian kitchens.
🍳 Kitchen Tools Used:
Large pot · Small saucepan (for roux) · Kitchen scissors or sharp knife · Wooden spoon · Measuring cups and spoons · Ladle
Ingredients
500 g beef tripe, cleaned and cut into large pieces
1.5 L water (for boiling)
800 ml milk
50 g butter
2 tbsp flour
2 tbsp red paprika powder
Salt and black pepper, to taste
3 tbsp vinegar
3 garlic cloves, finely chopped
Optional: ½ tsp hot chili flakes or cayenne pepper
Directions
- Preparation
Start by thoroughly cleaning your beef tripe and cutting it into large chunks. Bring a large pot of water to a boil and add the tripe. As it begins to cook, skim off any foam that forms on the surface to keep the broth clear. Simmer gently for about 1 hour and 30 minutes, until the tripe becomes tender. Once done, carefully strain the soup, keeping about 800 ml of the broth. Cut the tripe into small, bite-sized pieces using kitchen scissors.
- Cooking
Return the broth to the large pot and add 800 ml of milk. Bring the mixture to a gentle boil, then season with salt and black pepper. Add the finely chopped tripe back into the pot and simmer for about 15 minutes, allowing the flavors to blend.
- Finishing Touch (Roux Preparation)
In a small saucepan, melt 50 g butter over medium heat. Add 2 tablespoons of flour and stir constantly until lightly golden — do not let it brown. Quickly add 2 tablespoons of red paprika, stirring for 15–20 seconds to release its aroma but not burn it. Gradually add 1–2 ladles of the hot soup into the roux while whisking, to create a smooth and creamy consistency. Then, pour the roux mixture back into the main soup pot. Let the soup simmer for another 1–2 minutes to thicken slightly. - Serving
Serve your Shkembe Chorba hot, accompanied by a small bowl of vinegar mixed with minced garlic and a separate dish of red chili flakes for spice lovers. This soup is best enjoyed fresh, with warm crusty bread or pita on the side. The creamy texture, spicy aroma, and tangy garlic dressing make every spoonful unforgettable.
(Learn more about traditional Bulgarian cuisine on Wikipedia.)
Notes
- ✅ Do:
✅ Skim the foam during boiling for a clean and clear broth.
✅ Use fresh, well-cleaned tripe to avoid strong odor.
✅ Mix paprika briefly to release color but never let it burn.
✅ Serve with garlic-vinegar dressing and chili flakes for authentic flavor.
❌ Don’t:
❌ Don’t boil milk on high heat — it can curdle.
❌ Don’t skip the roux; it’s key for creaminess and flavor.
❌ Don’t overseason early — adjust salt and pepper after adding the roux. - 💡 FAQ
1. Can I use pork tripe instead of beef?
Yes, though beef tripe is traditional, pork tripe can be used with slightly shorter cooking time (about 1 hour).
2. Can I make it without milk?
You can replace milk with a mix of broth and cream, but milk gives the soup its classic mild taste.
3. How long can it be stored?
Up to 3 days in the fridge. Reheat gently over low heat, without boiling.
4. What’s the best side dish?
Fresh bread, pita, or Bulgarian flatbread.
5. Is it spicy?
The base soup isn’t spicy — heat comes from the red chili flakes you add individually.
