Shkembe Chorba - Gut-Friendly Soup

Soups 3 Last Update: Jan 19, 2026 Created: Jan 06, 2026

Serves: 6 People
Prepare Time: 30 minutes
Cooking Time: 3 hours
Calories: -
Difficulty: Medium

Craving a soup comfort food that's both hearty and steeped in tradition? Look no further than Bulgarian Shkembe Chorba (Tripe Soup)! This classic Balkan dish is renowned for its rich, creamy paprika broth, tender tripe, and a zesty garlic-vinegar kick. It's not just a delicious meal; it's a beloved "morning-after" soup, famous for its comforting and restorative qualities. While it involves a bit of a long simmer, the steps are surprisingly simple, making the reward well worth the effort. Get ready to dive into an authentic Bulgarian culinary experience, enjoy a truly comforting & hearty soup perfect for chilly days, and discover a naturally collagen-rich and nutrient-dense meal that's a true home-cooking classic from the Balkans.

Ingredients

Directions

Simmer the Tripe Until Tender Combine the cleaned tripe, a whole onion, a carrot, a few garlic cloves, and black peppercorns in a large pot. Cover everything generously with water. Bring the pot to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface. Let it simmer for 2 to 3 hours, or until the tripe is wonderfully tender but still has a pleasant, slightly chewy texture. Add more water as needed to keep the tripe submerged during cooking. You'll know it's done when the tripe bends easily and can be bitten through without resistance.
Strain & Slice Carefully remove the cooked tripe from the pot and let it cool down enough so you can handle it comfortably. Once cooled, slice the tripe into thin, bite-sized strips. Next, strain the cooking liquid into a separate bowl or container, discarding the cooked vegetables and peppercorns. You'll use a measured amount of this flavorful broth for your soup base.
Make the Paprika Butter In a clean pot, melt butter over low heat. Once melted, stir in the sweet or smoked paprika. Be quick here, as paprika can burn fast! Immediately after stirring in the paprika, whisk in the measured tripe broth and whole milk. Continue whisking gently as you bring the mixture to a very gentle simmer. Avoid a rolling boil, as this can cause the milk to curdle.
Finish the Soup Add the sliced, tender tripe back into the pot with your creamy paprika broth. Season generously with salt and freshly ground black pepper to taste. Allow the soup to simmer for another 10 to 15 minutes, stirring often. This step allows the flavors to meld beautifully and the broth to thicken slightly.
Make the Garlic–Vinegar Topping While the soup simmers, prepare your signature topping. Finely mince or press your fresh garlic cloves. In a small bowl, mix the minced garlic with apple cider or red wine vinegar. Let this mixture sit for at least 10 to 15 minutes. This crucial step mellows the raw garlic flavor, ensuring it enhances, rather than overwhelms, the soup.
Serve Ladle the piping hot Shkembe Chorba into bowls immediately. It's important to serve it hot so the wonderful gelatin in the broth doesn't set. Present the garlic-vinegar mixture and chili flakes or hot pepper powder on the side, allowing everyone to customize their bowl to their preferred level of tang and heat. This soup is traditionally enjoyed with crusty bread. While Bulgarians often pair it with rakia (a traditional fruit brandy) or a cold beer, it’s equally delicious with non-alcoholic options like mineral water or an ayran-style yogurt drink.
(Optional note: If you prefer a pressure cooker, cook the tripe under high pressure for about 60–90 minutes before proceeding with Step 2.)

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Calories

300-400 kcal

Protein

25-35g

Fat

20-30g

Carbohydrates

5-10g

Additional Information

serving, based on 6 servings) Calories: 300-400 kcal Protein: 25-35g Fat: 20-30g Carbohydrates: 5-10g Additional Information This soup is a nutrient-dense meal, providing significant protein and essential vitamins like B12, zinc, and selenium.
This soup is a nutrient-dense meal, providing significant protein and essential vitamins like B12, zinc, and selenium.
The collagen and gelatin from the tripe contribute to the soup's unique texture and may support joint and connective tissue health.
While satisfying and comforting, tripe can be relatively high in cholesterol, so moderation is key for those monitoring their intake.

Recipe Success Tips

Ingredient Substitutions & Variations

Adjusting Heat Level: The amount of chili flakes or hot pepper powder is entirely up to you. For a milder soup, use less or omit it entirely. For those who love a fiery kick, feel free to add more directly to the pot or offer extra at the table.
Tripe Options: While beef honeycomb tripe is traditional and recommended for its texture, you can experiment with pork tripe. Be aware that pork tripe may have a slightly different texture and flavor profile.
Dairy Tweaks: If you're looking for a lighter soup or have lactose sensitivities, you can use lactose-free whole milk. Alternatively, replace a portion of the milk with more of the strained tripe broth or even evaporated milk for a different kind of richness.
Herbs & Garnish: Fresh parsley is a classic garnish, but a sprinkle of fresh dill can also add a lovely aromatic note. A final dusting of sweet paprika just before serving enhances the visual appeal and flavor. Some modern interpretations might even suggest a tiny dollop of plain yogurt on top for an extra creamy, tangy element.

Cultural Variations

Shkembe Chorba holds a special place in Bulgarian culture, particularly as a revered "morning-after" remedy. You'll often find it served in small diners, highway cafes, and dedicated "shkembe joints" across Bulgaria, especially in the early hours. This tradition of enjoying a hot, hearty soup after a late night is shared across the Balkans and beyond. Similar tripe soups are found throughout the region, such as Romanian ciorbă de burtă and Turkish işkembe çorbası, each with its unique twist but sharing the core comforting essence. Traditionally, it's served with plenty of crusty white bread and often accompanied by rakia or beer, reflecting its role as a social and restorative dish.

Make-Ahead & Storage Instructions

Cooling & Refrigeration: To store leftovers safely, allow the soup to cool quickly at room temperature for no more than two hours. Then, transfer it to airtight containers and refrigerate for up to 3 to 4 days.
Jellied Texture Explained: Don't be alarmed if your soup sets into a jelly-like consistency in the fridge! This is completely normal and a sign of the wonderful collagen and gelatin present in the tripe. It will return to its liquid, creamy state once reheated.
Reheating Directions: Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, until it's steaming hot. You can also reheat individual portions in the microwave.
Freezing: Shkembe Chorba freezes surprisingly well. Once cooled, transfer the soup to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be frozen for up to 2-3 months. Thaw frozen soup overnight in the refrigerator before reheating on the stovetop until thoroughly hot.

Frequently Asked Questions

Recommended Kitchen Tools

Tools and ingredients that can help you cook more easily and consistently.

Time-Saving Tools & Ingredients

Problem: Cleaning and simmering tripe can be a long, multi-step process.
Agitate: Raw tripe needs careful cleaning and can take hours to become tender, making this a less-than-quick weeknight meal.
Solution: A pressure cooker is your best friend here! It drastically cuts down the tripe cooking time from 2-3 hours to a mere 60-90 minutes under high pressure. This means you can get that tender tripe ready in a fraction of the time, allowing you to enjoy your comforting soup sooner.

Time-Saving Tools & Ingredients

Problem: Sourcing and preparing tripe can feel intimidating for newcomers.
Agitate: Finding fresh, cleaned tripe might be a challenge in some areas, and the thought of extensive cleaning can deter even adventurous cooks.
Solution: Look for pre-boiled or pre-cleaned tripe at your local Asian, Latin, or specialty grocery stores. While raw tripe offers the freshest flavor, pre-boiled versions are a fantastic shortcut. Just give them a good rinse and a quick trim, and you're ready to skip straight to the slicing and simmering in your broth, saving significant prep time.