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Tripe Soup
Shkembe Chorba
Preparation info
- Serves
4 to 6
- Difficulty
Easy
Appears in
Published 2021
Tripe soup is popular among Macedonians, especially at Easter after midnight mass. My father loved it so my mother made it from time to time. There are many different ways people prepare tripe soup in the different regions of Macedonia but my family makes a lemon and egg broth with fresh dill to balance the richness of the tripe.
Ingredients
1 lb 450 g 1 teaspoon
Method
Rinse the tripe under cool running water.
In a large stockpot, cover the tripe with about 8 cups (2 liters) of water and 1 tablespoon of salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2 hours, until the tripe is very tender.
Drain the tripe and set aside until cool enough to handle, then cut it into ¼-inch (6 mm) cubes.
Wipe the stockpot