How to make it
6 steps. Take it one step at a time.
Place the cleaned beef tripe
Place the cleaned beef tripe in a large pot with 2 liters of water. Bring to a boil, then reduce heat and simmer for about 90 minutes until the tripe is tender.
1 hr 30 minRemove the tender tripe from the broth
Remove the tender tripe from the broth. Chop it into small, bite-sized pieces. Strain the broth and reserve at least 1 liter (1000 ml) for the soup.
In a clean pot, melt the butter
In a clean pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until slightly golden. Add the paprika and stir for 30 seconds, being careful not to burn it.
3 minSlowly pour in the milk while whisking constantly
Slowly pour in the milk while whisking constantly to avoid lumps. Gradually add 1 liter (1.1 quarts) of the reserved tripe broth.
Add the chopped tripe back
Add the chopped tripe back into the pot. Season with salt to taste. Simmer for another 10-15 minutes on low heat.
15 minPrepare the seasoning sauce
Prepare the seasoning sauce by mixing the crushed garlic with vinegar in a small bowl. Serve the soup hot, with the garlic-vinegar sauce and chili flakes on the side for diners to add themselves.
A little kitchen wisdom
Traditional Shkembe Chorba is always served with a side of garlic-vinegar sauce and dry-roasted hot chili flakes so each person can adjust the intensity. For the best flavor, use high-fat whole milk.
