Cookbook talk:Tripe Soup (Shkembe Chorba)

This is not Bulgarian shkembe-chorba!
The receipt published is for tripe soup from somewhere, but not a Bulgarian Shkembe-chorba!

The ingredients for cooking Bulgarian Shkembe-chorba are: - 1 kg row beef tripe; - water; - fresh milk; - 25g butter and 25g vegetable oil; - 1 tea spoon (flush) paprika (sweet); - 1/2 tea spoon (flush) black pepper; - 1 table spoon floor; - small piece of onion; - salt. For the serving to be available to add in the soup by choice: - dry, slightly grilled and coarse chopped red chilies; - mashed garlic in vinegar.

Boil the tripe - whole or cut in few pieces until tender. The initial water shall well cover it and when ready the pieces must be a little out of the bullion. Remove the tripe out and cut it in pieces approx.1.5x1.0cm. Return back to casserole and restart boiling. When boiling is already in progress add fresh milk - about 1/2 of the quantity of the bullion. Add salt by taste and when begins to rise up turn it off and cover. Prepare the "zaprazhka":cut the onion in smallest possible pieces and keep it ready; also the paprika and the floor shall be next to you, because the process is very fast and if prolonged - everything can be just thrown away... - put in a deeper frying pan butter and vegetable oil ; - when it starts to simmer add the onion, sprinkled with little salt and begin mixing it until the onion becomes "glasslike"; - add the floor and fry until very light brown; - add the paprika and fry for 10-15 seconds, then remove from the stove and while intensively mixing begin adding from the soup to make a homogeneous mass; - add another 2-3 scoops, return to stove for another 1 minute and then return everything in the casserole, washing well the pan with soup, add the black pepper and mix very well. Leave it to boil another 2-3 minutes at slow flame. Ready!

That is the shkembe-chorba you can eat in Bulgaria and along with 1 (only!) beer is a favourite Bulgarian morning hang-over remedy.