Name: Tripe Soup (Shkembe Chorba)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: Juice of 1 lemon; Kosher salt and freshly ground black pepper; ½ cup (90 g) long-grain white rice, rinsed and drained; 1 large leek (white and light green part only), halved lengthwise and sliced; 1 teaspoon extra-virgin olive oil; 2 eggs; 1 lb (450 g) whole tripe; Freshly chopped dill, for garnish; Lemon wedges, for serving

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

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) whole tripe
1 teaspoon extra-virgin olive oil

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

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