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Macedonian Tripe Soup
Shkembe Chorba
A hearty and flavorful soup made from well-cooked tripe, often seasoned with garlic, lemon, and spices. It's traditionally enjoyed as a comforting meal, and is particularly popular as a remedy for hangovers.
ð§ ææ
- 1 kg Tripe(cleaned, preferably veal or lamb)
- 2 liters Water
- 2 tsp Salt
- 4 cloves Garlic cloves(crushed)
- 2 tsp Black pepper
- 0.5 lemon Lemon juice(or 2 tbsp vinegar)
- 2 large Eggs
- 1 cup Cream (10% fat)(optional)
- 1 tsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Thoroughly wash the tripe. Place it in a large pot, cover with water, and add salt, crushed garlic, and black pepper.
- 2
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for approximately 3 hours, or until the tripe is very tender. Add more water if needed to keep the tripe submerged.
- 3
Once the tripe is tender, remove the pot from the heat. In a separate bowl, beat the eggs with the lemon juice (or vinegar).
- 4
Slowly ladle about 1-2 cups of the hot broth from the pot into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
- 5
Gradually pour the tempered egg mixture back into the pot with the tripe, stirring constantly. If using, stir in the cream.
- 6
Return the pot to low heat and gently warm the soup for a few more minutes, stirring constantly, but do not let it boil.
- 7
Serve the shkembe chorba hot, garnished with fresh chopped parsley.
ð¡ ããã®ã³ã
- âShkembe Chorba is often considered a hangover remedy due to its rich ingredients.
- âSome variations include adding rice during the last 20 minutes of cooking.
- âEnsure the tripe is very tender before proceeding with the egg tempering step.
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- Omit the cream for a lighter version.
- Some recipes add a small amount of rice to the soup.