Bulgarian Tripe Soup

Ingredients

• 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 tablespoon paprika 1 tablespoon paprika
• 2 bay leaves 2 bay leaves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

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 become translucent.
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 sprinkle with paprika, salt, black pepper, and cayenne pepper (if using). Stir well to coat the tripe and vegetables with the spices.
4. 4.
   Pour in the beef or vegetable broth and add the bay leaves. 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.
5. 5.
   Once the tripe is tender, remove the bay leaves from the soup. Taste and adjust the seasoning if needed.
6. 6.
   Serve the Bulgarian Tripe Soup hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Tripe — Make sure to thoroughly clean the tripe before cooking by rinsing it under cold water and removing any excess fat or impurities.
• Paprika — Choose a high-quality paprika for the best flavor. Hungarian or smoked paprika work well in this recipe.
• Bay leaves — Use dried bay leaves for a more intense flavor. Remove them from the soup before serving.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add a pinch of chili flakes.
• Serve the soup with a dollop of sour cream or a squeeze of lemon juice for added tanginess.
• Allow the soup to cool and refrigerate overnight before serving to allow the flavors to meld together even more.

Serving advice

Bulgarian Tripe Soup is best served hot, accompanied by a slice of crusty bread or traditional Bulgarian flatbread. It makes for a satisfying and nourishing meal on its own, but can also be enjoyed as a starter or part of a larger Bulgarian feast.

Presentation advice

When serving Bulgarian Tripe Soup, ladle it into individual bowls and garnish each serving with a sprinkle of freshly chopped parsley. The vibrant green color of the parsley adds a pop of freshness to the dish. Serve the soup alongside a basket of warm bread to complete the presentation.