Tripe Soup: A Balkan Specialty
Tripe soup is a common dish in the Balkans and other parts of the world. However, each culture brings its own unique flavours and flair to make the dish distinct to its region. Today, I’ll introduce you to the Bulgarian version: Shkembe Chorba.
What Is It?
Shkembe, as it’s often called, is a soup traditionally made with calf stomach lining (tripe) cooked in milk and water. The dish is seasoned with garlic, vinegar, chili pepper, and paprika—strong flavours that blend into a rich and satisfying concoction. While the traditional recipe contains only tripe, modern variations include combinations of tripe with other meats (for those hesitant about tripe) or even vegetarian and vegan versions that use mushrooms instead of tripe.
When to Eat It
Ask any Bulgarian, and they’ll tell you that Shkembe Chorba is the ultimate hangover cure. It’s a popular recommendation for the morning after a wild night—perfect for when your head is pounding, and you need something to settle your stomach. While I haven’t tested this theory myself (tripe on a queasy stomach doesn’t sound ideal), the soup is served throughout the day, from lunch to dinner, so you can enjoy it whenever you like.
Where to Try It
Bulgaria, of course! If you’re compiling a list of must-try Bulgarian foods, Shkembe Chorba deserves a spot. It’s available in almost every traditional Bulgarian restaurant, although the quality varies.
Here are two places in Sofia I recommend:
- Tap Local: A craft beer bar that also serves food. Their award-winning Shkembe features both tripe and other meats, making it a great option if you’re unsure about trying tripe alone.
- The Wrong Bar: Another bar offering traditional dishes, including a full-tripe Shkembe Chorba and a vegetarian version for those who prefer it meat-free