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Cress Soup (Škembe čorba)

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Recipe from Bulgaria for a soup of veal or beef tripe.

Ingredients:

100 g of veal or beef tripe (pure) 8 g hot peppers 5 g garlic 1 g black pepper 70 ml sour milk or cream 2 ml vinegar 1/7 pcs of egg

Procedure:

1. Place the cleaned and washed tripe in cold water for 12 hours (change the water every two hours)
2. Then put them back into cold water and heat to boiling
3. Collect the foam and cook until completely soft (veal tripe in a pot for 6-8 hours, in a pressure cooker for one hour, beef tripe for 1.5 hours)
4. Take out the tripe and chop it finely
6. Let the soup boil, add cream or sour milk
7. Add the tripe and let it boil again
8. Add the garlic ingredient (garlic, vinegar, salt, or oil) and hot pepper to the finished soup (on the plate).