Tripe soup
The Bulgarian soup shkembe chorba is considered the perfect hangover cure and is consumed the morning after heavy drinking.
Step 1
Thoroughly clean and rinse the veal tripe. Cover it with cold water in a saucepan and bring to a boil. Then drain the water and rinse the tripe again. Place it in a pressure cooker and pour in a little over a liter of clean water.
Step 2
Peel the onion and carrot and cut into large pieces. Add to the pressure cooker along with the peeled garlic cloves and black peppercorns. Close the pressure cooker and cook the tripe broth for 1 hour and 30 minutes.
Step 3
Carefully release the pressure and remove the lid. Then, using long kitchen tongs, transfer the tripe to a clean bowl. Cool until your hands are comfortable.
Step 4
Strain the tripe broth, discarding the vegetables. You'll need a liter of clear broth. Once the veal tripe is cool enough, cut it into bite-sized pieces.
Step 5
In a clean, dry, heavy-bottomed saucepan, melt the butter over low heat. Add the ground paprika and stir. Pour the preheated (not boiling!) milk into the resulting red butter.
Step 6
Add the tripe broth and bring to a boil. Then add the chopped tripe. Season the chorba with salt and freshly ground black pepper to taste and cook for another 5 minutes, stirring frequently.
Step 7
Prepare a garlic and vinegar dressing for serving. Peel the garlic cloves and finely grate or press them through a garlic press into a bowl. Pour in the apple cider vinegar and stir.
Step 8
Serve the Bulgarian shkembe chorba soup in bowls or plates. Season with a garlic-vinegar mixture and chili flakes to taste. The red oil will naturally fall on top. It's a good time to bring up that leftover rakia from last night.
