Shkembe Chorba (Tripe Soup). The Best Cure For Hangover
This beef tripe soup is a popular hangover cure and a beloved comfort meal in Bulgaria. We also call it “Skembe Chorba.” I understand that many of you may be turned off the moment you hear that the recipe uses a cow’s stomach as a main ingredient. Believe me, I get it. For many years, I didn’t like the idea of eating this soup, and I didn’t even want to try it. But when I came to America, my husband begged me to prepare it for him. When I finally did and gave it a try, I ended up liking it a lot. Now, I prepare Skembe Chorba pretty often at home, and I even crave it.
How to prepare the tripe soup?
There are several variations of this tripe soup in Bulgaria. Some people add flour and yogurt to make it thicker, while others use mushrooms instead of tripe. If beef tripe is not available Bulgarians often replace it with pork tripe. In this blog post, I’m going to share my own recipe.
I start by pressure-cooking the tripe with some vegetables until it is tender and flavorful. Then, I cool it down and slice it into bite-sized pieces. The next step is to add a stick of butter in a clean pot and once it melts to add a tablespoon of paprika. I stir to combine and then add whole milk, broth from the cooked tripe, and the sliced tripe. I heat it until boiling and season with salt and pepper. Finally, I prepare a mixture of vinegar and finely chopped or pressed garlic. I serve the soup with some of the vinegar mixture and a sprinkling of chili flakes on top. This topping is optional but highly recommended. It adds an extra layer of heat, making this dish not only a tasty comfort food but also a zesty treat that’s sure to satisfy.
The History of Shkembe Chorba
The soup has long been a staple in the Balkans. We eat it mostly during the cold winter months, when hearty, warming foods were essential to combat the chill. It was also used as a remedy for hangovers. After a long night of drinking, Bulgarians often have breakfast with this nourishing soup. It helps settle their stomachs and restore their energy. Its combination of savory broth, garlic, vinegar, and the richness of the tripe makes it an ideal food for rehydration and recovery. The soup is deeply intertwined with Bulgarian culture, often served in local restaurants, known as “shkembe” joints, where it is enjoyed with friends and family.
Health Benefits of Tripe and Organ Meats
Tripe and other organ meats have long been considered nutrient-dense foods.
- High in Collagen and Gelatin. Essential for maintaining healthy skin, joints, and bones.
- Supports Skin Elasticity. Collagen helps reduce the appearance of wrinkles.
- Aids in Joint and Tissue Healing. Gelatin promotes the repair of joints and connective tissues.
- Rich in Protein and Essential Amino Acids. Provides the building blocks for muscle repair and overall health.
- Packed with Vitamins and Minerals. Includes B vitamins, iron, and zinc, which are vital for overall health.
- Boosts the Immune System. Nutrients in tripe help strengthen immune function.
- Promotes Better Digestion. Supports digestive health due to its nutrient profile.
Why the Tripe Soup is a Superfood for the Gut
The combination of tripe, garlic, vinegar, and a rich broth makes Shkembe Chorba an incredibly gut-friendly dish. Tripe, rich in collagen, provides the building blocks for a healthy digestive system. It may help with the repair and maintenance of the gut lining. Garlic has natural antibacterial and antifungal properties. Vinegar aids digestion. Together, they make this soup a powerhouse for gut health. Garlic promotes the growth of good bacteria in the gut. Vinegar helps balance stomach acidity and improves digestion. These ingredients create a nourishing, easy-to-digest meal. It supports healthy gut function, digestion, and overall wellness. Whether you’re recovering from a heavy night or just want to support your digestive system, Shkembe Chorba is a great choice.
Helpful Tips for Preparing Shkembe Chorba
- Where to find tripe? I usually buy it from Walmart. This is the brand they have at my local Walmart. If you can’t find it at Walmart check the International or Mexican stores.
- How long to cook tripe under pressure? Tripe should be cooked under pressure for about an hour. I like it more tender that is why I cook for one hour and thirty minutes. This ensures that it becomes tender and absorbs all the flavors from the broth. If you’re using a regular pot, you’ll need to simmer it for 2-3 hours.
- What milk is best for this recipe? Whole milk is recommended for this recipe, as its richness helps create a creamy texture. Skim or low-fat milk won’t provide the same depth of flavor or creaminess.
- What butter is best? Opt for European-style butter because it has more fat and less water. I use Kerrygold butter which is also from grassfed cows.
Serving and Storage Tips for Tripe Soup
Serve the soup hot with some crusty bread to soak up the flavorful broth. Add a spoonful of the vinegar and garlic mixture. It is essential for this soup. To finish off the dish, sprinkle some hot chili flakes on top for an extra layer of heat. Most Bulgarians like do drink rakia with that soup. Rakia is the traditional brandy of Bulgaria.
Store the tripe soup in the refrigerator for 4-5 days. After the soup has cooled, you may notice that it transforms into a jelly-like consistency. This is due to the high levels of collagen and gelatin in the tripe, which solidify as the soup cools.
To reheat, simply return it to the stove or microwave, and it will quickly turn back into a liquid once heated. The gelatin not only adds to the soup’s unique texture but also enhances its richness and nutritional benefits. Whether you’re enjoying it the next day or making it ahead of time, this soup’s depth of flavor only improves with time, making it a great meal for leftovers.
Bulgarian Tripe Soup (Shkembe Chorba)
Equipment
- Pressure cooker or instant pot
Ingredients
For the stock
- 1 beef honeycomb tripe 2.5 to 3.5 lbs, 1.5 to 2 kg
- 1 onion chopped coarsely
- 2-3 medium sized garlic cloves
- 1 carrot
- few black peppercorns
For the hot butter sauce
- 1 stick butter (½ cup or 115 grams) European butter is recommended
- 1 Tbsp sweet or smoked paprika
For the soup
- 1 quart tripe stock or 1 liter, or 4 cups
- 1 quart milk or 1 liter, or 4 cups
- salt and pepper to taste
For topping
- 8 garlic cloves pressed or finely chopped
- ½ cup apple cider vinegar or to taste
- red chili flakes to taste
Instructions
- Remove the tripe from the package and transfer it in a pressure cooker or an instant pot. Covet it with water and add one coarsely chopped onion, carrot, few whole garlic cloves and several peppercorns.
- Cook under high pressure for 1 hour and 30 minutes.
- Carefully release the pressure and remove the lid. Then use long kitchen tongs to transfer the tripe in a clean bowl. Cool it off until it is safe to handle with hands.
- Strain the broth and keep one quart (one liter or 4 cups) from it.
- After the tripe is cool enough to handle cut it up to bite-sized pieces.
- Heat up a quart of whole milk. It should be warm, not boiling.
- In a clean and dry pot add one stick of butter (½ cup) and let it melt on low to medium heat. Then add the paprika and stir. Paprika will burn fast that is why once you stir you immediately add the milk and the broth from the tripe.
- Bring to boil and add the tripe (cut to bite-sized pieces).
- Season with salt and pepper to taste and cook for about 5 minutes. Stir frequently.
Prepare the garlic and vinegar mixture
- Peel the garlic cloves and chop them finely. I used a garlic press.
- Then mix the garlic and the vinegar in the same bowl.
To serve the soup
- Serve the soup in your favorite soup dish or bowl. Top with some of the garlic and vinegar mixture and chilli flakes to taste.
- Store leftover soup and vinegar mixture in an air tight containers in the refrigerator for 4-5 days. Reheat the soup on the stove or in the microwave before serving.
Notes
Other soup recipes you might like
Bulgarian Meatball Soup (Video)
Bulgarian White Bean Soup (The Way My Husband Likes It)
To be completely honest, nothing beats a hot bowl of traditional skembe corba on a freezing winter morning. The combination of the tender, slow-cooked tripe with that incredibly rich and garlicky broth is the absolute definition of soul food. It is famously known as the ultimate hangover cure across the entire region for a good reason.
Thank you so much! You described it perfectly. There really is something special about a steaming bowl of traditional skembe corba on a cold winter morning. And yes, the garlic and rich broth make it such a comforting dish. It’s a classic for a reason!