Шкембе чорба - Shkembe Chorba Tripe Soup

Шкембе чорба, or Shkembe Chorba, is one of the most recognizable soups in Bulgaria. It is worth mentioning right away that this dish is not for everyone. This is because it is based on tripe, i.e., beef or veal stomach. It is this ingredient that gives the dish its character. The soup is thick and slightly creamy. It often has a very distinct aroma of garlic and paprika. That is why some people love it, while others approach it with caution.

However, this caution disappears very quickly in Bulgaria. This is because the soup is really popular there. It can be found in many restaurants, especially in places with a homely atmosphere. In the past, there were even places specializing exclusively in this dish. They were called “shkembezhni” and were part of everyday city life.

The soup is also known as a classic hangover cure. And this is not just a tourist legend. Bulgarians really treat it as a morning remedy after a hard night. This is due to the combination of fat, salt, and vinegar, which can alleviate the effects of dehydration.

Added to this is the ritual of serving. Shkembe Chorba is almost always served with side dishes. Next to it is garlic crushed with vinegar. Next to it is hot pepper. And everyone seasons the soup to their liking. This changes the taste with every sip.

History and origin

The history of this soup dates back to the Ottoman Empire. The name itself comes from Turkish. The word “işkembe” means stomach. And ‘çorba’ means soup. Over time, the name was adopted by Balkan languages. And so the Bulgarian “shkembe chorba” was created.

The Turkish influence is not accidental here. For many centuries, Bulgaria was under Ottoman rule. It was then that offal dishes became widespread in the region. Interestingly, there are reports that the sultans particularly appreciated the versions prepared by Bulgarian cooks.

At first, the soup was food for poorer people. Tripe was cheaper than other parts of meat. That is why it found its way into everyday cooking. Over time, however, the situation changed. In the 20th century, the dish also began to appear among the wealthier city dwellers. Especially as a remedy after parties.

During the communist era, the soup also gained an interesting social dimension. Restaurants serving it became meeting places for artists and intellectuals. This gave it a certain cultural legend.

Similar dishes in the Balkans and the region

When you look at the bigger picture, it turns out that Shkembe Chorba has many culinary relatives throughout the Balkans and Eastern Europe. In Turkey, there is a very similar soup called işkembe çorbası, which is considered to be the original.

In Romania, we find ciorbă de burtă. In Serbia and Bosnia, there is škembić. In Greece, patsas is popular. Each version differs in details. Sometimes an egg with lemon is added. Sometimes more paprika. Sometimes the soup is more sour. But the base remains similar. That is, long-cooked tripe and aromatic spices.

And this shows something important. Because Balkan cuisine often has common roots. National borders are younger than recipes. That is why one soup can have many names. And many variants.

In the end, the simplest truth remains. Shkembe Chorba is a very old dish. Very regional. And very distinctive. Not everyone will love it. But everyone will remember it.