Škembe (tripe soup)

Name: Škembe (tripe soup)
Cook time: 160 min
Total time: 160 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1 kg Beef Tripe, thoroughly cleaned; 2 l Water, for simmering the tripe; 500ml Whole Milk; 3 tbsp Sunflower Oil; 2 tbsp All-purpose Flour; 1 tbsp Sweet Paprika; 1 Bay Leaves; 6 Black Peppercorns; 6 cloves of Garlic, finely crushed; 60ml White Vinegar; 1 tsp Ground Hot Red Pepper, or chili flakes; Some Salt, to taste; Some Sweet Paprika, extra, to taste

Škembe is a rich, velvety tripe soup prized for its warming, garlicky bite and gentle creaminess. Long-simmered tripe is combined with a paprika-roux and finished with a sharp garlic–vinegar condiment so each bowl can be brightened to taste. It’s comforting, slightly tangy, and perfect for a chilly evening or a hearty starter.

Škembe is a rich, velvety tripe soup prized for its warming, garlicky bite and gentle creaminess. Long-simmered tripe is combined ... Show more

Traditional Eastern European Recipe

Health Grade

B- · Healthy

Time

2 hrs30 min

Price

0,66 €

Calories

287 kcal

low calorie

one pot

low carb

low fat

Method

Prep the tripe

Give the Beef Tripe one more rinse under cold water, trim away any stubborn fatty edges or membrane, and cut it into bite-size strips or squares so it will fit neatly on a spoon.

Simmer the tripe

Put the tripe in a pot with the Water, the Bay Leaf, the Black Peppercorns, and a good pinch of Salt. Bring it to a boil, skim off the foam, then lower the heat to a gentle simmer for 2 to 2 1/2 hours until the tripe is tender and lightly springy rather than rubbery. Keep the pieces just covered with liquid and add a splash more water if the pot starts to look dry.

Make the base

While the tripe cooks, warm the Sunflower Oil in a second saucepan over medium heat. Stir in the All-purpose Flour and cook, stirring constantly, for 2 minutes until the mixture looks smooth and pale. Take the pan off the heat, stir in the Sweet Paprika right away so it stays bright, then whisk in the Whole Milk a little at a time with a few ladles of the hot tripe cooking liquid until the base is silky and lump-free.

Finish the soup

Pour the sauce into the pot with the tripe and keep everything at a gentle simmer for 10 minutes so the flour loses any raw taste and the soup thickens a little. Taste and adjust with more Salt if needed, and loosen it with a splash of the reserved cooking liquid if you want a thinner bowl.

Mix the condiment

Finely crush the Garlic, stir it into the White Vinegar, and let the little bowl sit for 10 minutes so the sharp garlic bite softens and perfumes the vinegar.

Serve and season

Ladle the hot soup into bowls and put the garlic-vinegar on the table so everyone can add a spoonful to taste. Finish each bowl with Ground Hot Red Pepper and a pinch of extra sweet paprika if you want more heat and color.