Bulgarian Tripe Soup with Garlic and Paprika

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A beloved Bulgarian comfort dish built on slow-simmered beef tripe seasoned with sweet paprika and finished with a generous dose of raw garlic. It is traditionally served with a side of vinegar and crushed chili flakes so each diner can brighten and sharpen the broth to taste. Hearty, restorative, and famously good as a morning-after cure, this soup is a staple of Bulgarian taverns.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 20 gFat
• 9 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 4 gSugar
• 36 gProtein
• 920 mgSodium
• 540 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 8 mgVitamin C
• 2100 mcgVitamin A

Ingredients

For the tripe and broth

• 1.5 kg beef honeycomb tripe, thoroughly cleaned and rinsed
• 1 beef marrow bone (optional, for richer broth)
• 2 yellow onions, quartered
• 1 large carrot, peeled and halved
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 2 tsp fine sea salt, plus more to taste

For the soup base

• 3 tbsp unsalted butter
• 2 tbsp sweet Hungarian paprika
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 small bunch fresh parsley, finely chopped
• 6 garlic cloves, minced
• Freshly ground black pepper to taste

For serving

• 1/2 cup white wine vinegar or apple cider vinegar
• 1 tsp crushed red chili flakes
• Extra minced garlic, to taste

Directions

1. Place the cleaned tripe and marrow bone in a large stockpot, cover with 3 liters of cold water, and bring to a boil. Skim off any foam that rises, then drain and rinse the tripe and pot to remove impurities.
2. Return the tripe and bone to the pot with fresh cold water. Add the onions, carrot, bay leaves, peppercorns, and salt. Bring to a gentle simmer, partially cover, and cook for 2.5 to 3 hours, or until the tripe is tender enough to pierce easily with a fork.
3. Remove the tripe and let it cool slightly, then cut it into bite-sized strips about 2 cm wide. Strain the broth and reserve 2 liters; discard the vegetables and bone or keep the bone for another use.
4. In a clean pot, melt the butter over medium heat. Stir in the paprika and cook for 20 seconds until fragrant, then sprinkle in the flour and whisk for 1 minute to form a light roux.
5. Slowly whisk in the reserved hot broth, then add the milk and the chopped tripe. Simmer gently for 10 minutes to let the flavors meld and the broth thicken slightly.
6. Stir in the minced garlic, parsley, and black pepper. Taste and adjust salt. Ladle into warmed bowls and serve immediately, passing vinegar, chili flakes, and extra garlic at the table so everyone seasons their own bowl.

Cook’s Notes

• Use honeycomb tripe if you can find it, as it stays tender and has a pleasant texture; if you use thicker blanket tripe, extend the simmer by 30 to 45 minutes.
• For a richer, slightly gelatinous mouthfeel similar to tavern-style shkembe chorba, add half a pig's foot or a few chicken feet to the initial simmer.
• Blooming the paprika in butter before adding liquid prevents a raw, bitter taste and gives the broth its signature deep red color.
• Always add the raw garlic off the heat at the end so it keeps its sharp, aromatic bite rather than turning dull.
• Leftover soup tastes even better the next day once the flavors have had time to marry; store the vinegar on the side and add only when serving.

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