Authentic Masterful Tripe Soup

Name: Authentic Masterful Tripe Soup
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Bulgarian
Ingredients: 800 gr veal tripe; 400 ml fresh milk (3.6% fat); 40 gr cow butter; 2 tbsp sunflower oil; 1.5 tbsp sweet red pepper; 0.5 tsp chili flakes; 6 pcs garlic; 60 ml apple cider or wine vinegar; 1 tsp black peppercorns; 2 pcs bay leaf; 1.5 tsp salt

🌍 Bulgarian
⏰ 170 min
👥 4
🔥 417 kcal

Ingredients

veal tripe800 gr

fresh milk (3.6% fat)400 ml

cow butter40 gr

sunflower oil2 tbsp

sweet red pepper1.5 tbsp

chili flakes0.5 tsp

garlic6 pcs

apple cider or wine vinegar60 ml

black peppercorns1 tsp

bay leaf2 pcs

salt1.5 tsp

Method

Wash the veal tripe thoroughly under cold running water. Place it in a large pot, cover it with cold water, and bring to a boil for 5 minutes. Drain the first water and rinse the tripe and pot again to remove any remaining impurities.
Return the cleaned tripe to the pot and add 2 liters of fresh cold water. Add the black peppercorns, bay leaves, and 1 teaspoon of salt. After it comes to a boil, reduce the heat to medium-low, cover, and let it simmer slowly for about 2 to 2.5 hours, skimming off the foam occasionally until the tripe is completely tender and can be easily pierced with a fork.
Remove the cooked tripe onto a board and let it cool slightly. Strain the broth through a fine sieve or cheesecloth into a clean pot to obtain a completely clear base (you should have about 800-900 ml of concentrated broth).
Slice the warm tripe into thin strips or small pieces with a sharp knife and return it to the strained broth. Pour in the fresh milk and place the pot over medium heat to bring it to a slow boil.
In a small skillet, heat the butter and oil over medium heat. When the butter stops foaming, pull the skillet off the heat briefly and pour in the sweet paprika. Stir vigorously for 10-15 seconds, being careful not to burn the paprika as you release its aroma.
Pour the sizzling paprika-infused fat directly into the boiling soup (the so-called 'roux-based thickening'). Stir gently, let the soup simmer for another 3-4 minutes to blend the flavors, and season with the remaining salt to taste.
Prepare the traditional garnish: crush the peeled garlic cloves with a pinch of salt in a mortar and pestle until smooth, and mix them with the vinegar in a small bowl. Serve the tripe soup hot, accompanied by the garlic vinegar and the spicy red pepper flakes.