Georgian-style Tripe Soup

Ingredients

In the original Albanian Shkembe Chorba, the soup is typically flavored with garlic, vinegar, and chili flakes. However, in this Georgian adaptation, we incorporate a unique blend of spices like coriander, fenugreek, and paprika to infuse the soup with the distinct flavors of Georgian cuisine. Additionally, fresh herbs like cilantro and parsley are added to enhance the overall taste and aroma of the dish. We alse have the original recipe for Shkembe chorba, so you can check it out.

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek 1 teaspoon ground fenugreek
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro and parsley, chopped (for garnish) Fresh cilantro and parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced carrots and cubed potatoes to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Add the tripe to the pot and cook for another 5 minutes, stirring occasionally.
4. 4.
   Sprinkle the ground coriander, fenugreek, and paprika over the ingredients in the pot. Stir well to coat everything evenly.
5. 5.
   Pour in the beef or vegetable broth and add the bay leaf. Season with salt and pepper to taste.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the tripe becomes tender.
7. 7.
   Once the soup is ready, remove the bay leaf and discard it.
8. 8.
   Serve the Georgian-style Tripe Soup hot, garnished with freshly chopped cilantro and parsley.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before using it in the recipe. Soaking it in cold water with a splash of vinegar can help remove any residual odor. Additionally, simmering the tripe for a longer duration will result in a more tender texture.

Tips & Tricks

• If you prefer a spicier soup, you can add a pinch of chili flakes or a dash of hot sauce to the soup while it simmers.
• Serve the soup with a side of crusty bread or cornbread to soak up the flavorful broth.
• For an extra burst of freshness, squeeze a bit of lemon juice over the soup before serving.
• If you're unable to find tripe, you can substitute it with beef stew meat for a similar texture and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop further, making it even more delicious the next day.

Serving advice

Serve the Georgian-style Tripe Soup hot in individual bowls. Accompany it with a side of crusty bread or cornbread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprinkle of freshly chopped cilantro and parsley. This adds a pop of color and freshness to the dish, making it visually appealing.