Shkembe Chorba

Ingredients

• 800 g beef tripe, cleaned
• 500 ml milk
• 50 g butter
• 2 tbsp flour
• 6 pieces garlic cloves
• 100 ml white wine vinegar
• 1 tbsp paprika
• 1 tsp dried chilli flakes
• 2 tsp salt

Steps

1. 1
   Rinse the tripe thoroughly, then simmer in salted water for 2.5-3 hours until completely tender. Reserve 1 litre of the cooking liquid.
2. 2
   Cut the cooked tripe into thin strips.
3. 3
   Melt the butter in the pot, stir in the flour and cook 2 minutes without colouring.
4. 4
   Whisk in the reserved liquid, then the milk, and bring to a bare simmer.
5. 5
   Return the tripe, season with salt and paprika, and simmer 15 minutes.
6. 6
   Crush the garlic to a paste and stir it into the vinegar in a small bowl. Serve the soup with the garlic vinegar and chilli flakes alongside, for each person to add to taste.