Tripe Soup with Yoghurt

"In some parts of Bulgaria they are unwavering that real tripe soup be made with yoghurt. And even though the taste is different from that of classic tripe soup made with milk, its worth trying "
Preparation20 min.
Cooking130 min.
Тotal150 min.
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  • beef tripe - 21 oz (600 g)
  • eggs - 2 egg yolks
  • yoghurt - 1 cup
  • paprika - 2 tsp
  • salt
  • garlic - 5 cloves
  • vinegar - to taste
  • cayenne pepper
  • oil - 1/2 cup (120 ml)


Parboil the uncleaned tripe in boiling water for 3 minutes and immediately scrape the inside of the tripe with a kitchen knife. Then clean the outside, by washing any dirty areas or removing them along with the membrane with a knife.

Wash the tripe again and put it in a pot with cold water and boil on high heat for about 2 and a half hours. Remove the boiled tripe and cut it into pieces. In a bowl, whisk the egg yolks and yoghurt.

Place them on the heat and stir constantly until boiling. Add the broth and chopped tripe, seasoned with salt. Boil for another 10 minutes.

In a separate pan, fry the oil with the paprika and pour it over the cooked tripe. Serve the soup spiced with crushed garlic with vinegar and cayenne pepper.
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