Otherby Wikibooks CookbookBulgarian Tripe SoupKeep screen onSaveShareIngredients1 tbsp butter3½ cup beef stock1 ea. onion, chopped fine1 tsp salt1 ea. bell pepper, cut into thin-strips½ tsp dried marjoram1 ea. bay leaf2 tbsp flour2 tbsp parsley, chopped fine1 can (6 oz / 180 g) tomato paste1 ea. garlic clove, crushed1½ lb (675 g) tripe, cooked⅔ cup grated Kashkaval cheeseStepsStep-by-step0 of 8 done1Combine onion, red pepper, butter in large saucepan.2Sprinkle flour over onion mixture, then stir in the tomato paste.3Cut tripe into thin strips.4Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture.5Partially cover the pot and simmer 30 minutes.6Remove and discard bay leaf.7Pour soup into a tureen or serve in individual bowls.8In a small bowl, combine parsley, garlic and cheese. Sprinkle over hot soup and serve immediately.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
