Simple Bulgarian Tripe Soup

Prep Time 10

Cook Time 5 30

Total Time 5 40

Servings

Calories 169

Prepare all ingredients. Once ready, let's begin!
If your tripe doesn’t come pre-cleaned or you’re not sure, it’s easy enough to do it yourself. Put the tripe in a large pot and cover it completely with water and add a generous spoonful of salt.
Bring the water to a boil for 15 minutes (but make sure it doesn’t overflow).
Use tongs to take the tripe out of the pot and put it on a cutting board.
Use a sharp knife to scrape off excess bits. They will appear odd and off-white compared to the rest of the tripe.
Rinse off the tripe and make sure all the icky bits are off then you’re ready to start cooking.
Put the tripe into a clean pot and cover it with water. Bring the water to a simmer and keep it there for 5 hours. If the water ever evaporates to expose the tripe, add more water.
After 5 hours, move the tripe from the pot to a cutting board and keep the water from the pot (just set it aside).
Chop the tripe into small pieces about an inch small or smaller depending on your preference.
Put the chopped tripe back into the pot with the water from earlier.
Finely chop or dice the garlic.
Add all of the ingredients except the vinegar into the pot and continue simmering for 20 minutes.
Remove the pot from heat and add the vinegar.
Stir and serve immediately. The hotter, the better!