Slow
Škembe Čorba / Tripe Stew
Škembe Čorba is a traditional Balkan stew with a fascinating history dating back to the Ottoman era. Originating in the 15th century, this dish reflects the region’s rich culinary evolution under Ottoman influence. Made from slow-cooked tripe in a spiced broth, it features a distinctive tanginess from vinegar and a robust garlic kick. Once considered a humble meal, it has become a cultural emblem of Balkan hospitality, often enjoyed at social gatherings and praised for its hangover-curing qualities. With its deep historical roots and unique flavor profile, Škembe Čorba is a must-try for those delving into Balkan traditions. 🍲
⛰️
Difficult
⏱️
3 hours - 3.5 hours
🥘
Simmering
👽
4
Slow
Škembe Čorba / Tripe Stew
Škembe Čorba is a traditional Balkan stew with a fascinating history dating back to the Ottoman era. Originating in the 15th century, this dish reflects the region’s rich culinary evolution under Ottoman influence. Made from slow-cooked tripe in a spiced broth, it features a distinctive tanginess from vinegar and a robust garlic kick. Once considered a humble meal, it has become a cultural emblem of Balkan hospitality, often enjoyed at social gatherings and praised for its hangover-curing qualities. With its deep historical roots and unique flavor profile, Škembe Čorba is a must-try for those delving into Balkan traditions. 🍲
⛰️
Difficult
⏱️
3 hours - 3.5 hours
🥘
Simmering
👽
4
Slow
Škembe Čorba / Tripe Stew
Škembe Čorba is a traditional Balkan stew with a fascinating history dating back to the Ottoman era. Originating in the 15th century, this dish reflects the region’s rich culinary evolution under Ottoman influence. Made from slow-cooked tripe in a spiced broth, it features a distinctive tanginess from vinegar and a robust garlic kick. Once considered a humble meal, it has become a cultural emblem of Balkan hospitality, often enjoyed at social gatherings and praised for its hangover-curing qualities. With its deep historical roots and unique flavor profile, Škembe Čorba is a must-try for those delving into Balkan traditions. 🍲
⛰️
Difficult
⏱️
3 hours - 3.5 hours
🥘
Simmering
👽
4
🧺
INGREDIENTS
🔪
KITCHEN EQUIPMENT
👩🏻🍳
Preparation
Prepare the Tripe: Rinse 1 kg of tripe thoroughly under cold water to remove any impurities. Cut the tripe into small, bite-sized pieces.
Initial Boil: Place the tripe in a large pot and cover it with 6 cups of water. Bring to a boil over high heat. Boil for 3-4 minutes, then drain the water and discard it.
Simmer the Tripe: Return the tripe to the pot and cover it with fresh water. Bring to a boil, then reduce the heat to low. Cover the pot and allow it to simmer gently for about 2-3 hours. Stir occasionally to ensure even cooking. Keep an eye on the stew to maintain moisture; add more water as needed to prevent it from drying out. Skim off any foam that forms on the surface during cooking.
Prepare the Roux:
While the tripe is cooking, chop 2 onions and mince 4 cloves of garlic.
In a separate saucepan, heat a splash of oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in 2 tablespoons of flour, 1 teaspoon of paprika, and ½ teaspoon of cumin. Cook for 2 minutes, stirring constantly, to form a roux.
Incorporate the Roux: Once the tripe is tender, add the roux to the pot. Stir well to combine with the tripe and broth. Continue to simmer for another 30 minutes to allow the flavors to meld and the stew to thicken. Adjust seasoning with salt and pepper to taste.
Prepare the Garlic-Vinegar Sauce: In a small bowl, combine ½ cup of white vinegar with 4 tablespoons of crushed garlic. This tangy sauce is served on the side and can be added to individual bowls according to taste.
Serve:
Once the Škembe Čorba is ready, adjust the seasoning if needed. Garnish with fresh herbs, such as parsley (1 tablespoon). Serve the stew hot with a side of the garlic-vinegar sauce and optional hot chili peppers for added heat. Accompany with a fresh salad and a freshly baked baguette or Lepinja. 🍲🧄🥖🌶️
Prepare the Tripe: Rinse 1 kg of tripe thoroughly under cold water to remove any impurities. Cut the tripe into small, bite-sized pieces.
Initial Boil: Place the tripe in a large pot and cover it with 6 cups of water. Bring to a boil over high heat. Boil for 3-4 minutes, then drain the water and discard it.
Simmer the Tripe: Return the tripe to the pot and cover it with fresh water. Bring to a boil, then reduce the heat to low. Cover the pot and allow it to simmer gently for about 2-3 hours. Stir occasionally to ensure even cooking. Keep an eye on the stew to maintain moisture; add more water as needed to prevent it from drying out. Skim off any foam that forms on the surface during cooking.
Prepare the Roux:
While the tripe is cooking, chop 2 onions and mince 4 cloves of garlic.
In a separate saucepan, heat a splash of oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in 2 tablespoons of flour, 1 teaspoon of paprika, and ½ teaspoon of cumin. Cook for 2 minutes, stirring constantly, to form a roux.
Incorporate the Roux: Once the tripe is tender, add the roux to the pot. Stir well to combine with the tripe and broth. Continue to simmer for another 30 minutes to allow the flavors to meld and the stew to thicken. Adjust seasoning with salt and pepper to taste.
Prepare the Garlic-Vinegar Sauce: In a small bowl, combine ½ cup of white vinegar with 4 tablespoons of crushed garlic. This tangy sauce is served on the side and can be added to individual bowls according to taste.
Serve:
Once the Škembe Čorba is ready, adjust the seasoning if needed. Garnish with fresh herbs, such as parsley (1 tablespoon). Serve the stew hot with a side of the garlic-vinegar sauce and optional hot chili peppers for added heat. Accompany with a fresh salad and a freshly baked baguette or Lepinja. 🍲🧄🥖🌶️
Prepare the Tripe: Rinse 1 kg of tripe thoroughly under cold water to remove any impurities. Cut the tripe into small, bite-sized pieces.
Initial Boil: Place the tripe in a large pot and cover it with 6 cups of water. Bring to a boil over high heat. Boil for 3-4 minutes, then drain the water and discard it.
Simmer the Tripe: Return the tripe to the pot and cover it with fresh water. Bring to a boil, then reduce the heat to low. Cover the pot and allow it to simmer gently for about 2-3 hours. Stir occasionally to ensure even cooking. Keep an eye on the stew to maintain moisture; add more water as needed to prevent it from drying out. Skim off any foam that forms on the surface during cooking.
Prepare the Roux:
While the tripe is cooking, chop 2 onions and mince 4 cloves of garlic.
In a separate saucepan, heat a splash of oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in 2 tablespoons of flour, 1 teaspoon of paprika, and ½ teaspoon of cumin. Cook for 2 minutes, stirring constantly, to form a roux.
Incorporate the Roux: Once the tripe is tender, add the roux to the pot. Stir well to combine with the tripe and broth. Continue to simmer for another 30 minutes to allow the flavors to meld and the stew to thicken. Adjust seasoning with salt and pepper to taste.
Prepare the Garlic-Vinegar Sauce: In a small bowl, combine ½ cup of white vinegar with 4 tablespoons of crushed garlic. This tangy sauce is served on the side and can be added to individual bowls according to taste.
Serve:
Once the Škembe Čorba is ready, adjust the seasoning if needed. Garnish with fresh herbs, such as parsley (1 tablespoon). Serve the stew hot with a side of the garlic-vinegar sauce and optional hot chili peppers for added heat. Accompany with a fresh salad and a freshly baked baguette or Lepinja. 🍲🧄🥖🌶️
⭐️
Bonus recipe
Škembe Čorba is a traditional Balkan stew with a fascinating history dating back to the Ottoman era. Originating in the 15th century, this dish reflects the region’s rich culinary evolution under Ottoman influence. Made from slow-cooked tripe in a spiced broth, it features a distinctive tanginess from vinegar and a robust garlic kick. Once considered a humble meal, it has become a cultural emblem of Balkan hospitality, often enjoyed at social gatherings and praised for its hangover-curing qualities. With its deep historical roots and unique flavor profile, Škembe Čorba is a must-try for those delving into Balkan traditions. 🍲
Škembe Čorba is a traditional Balkan stew with a fascinating history dating back to the Ottoman era. Originating in the 15th century, this dish reflects the region’s rich culinary evolution under Ottoman influence. Made from slow-cooked tripe in a spiced broth, it features a distinctive tanginess from vinegar and a robust garlic kick. Once considered a humble meal, it has become a cultural emblem of Balkan hospitality, often enjoyed at social gatherings and praised for its hangover-curing qualities. With its deep historical roots and unique flavor profile, Škembe Čorba is a must-try for those delving into Balkan traditions. 🍲
Škembe Čorba is a traditional Balkan stew with a fascinating history dating back to the Ottoman era. Originating in the 15th century, this dish reflects the region’s rich culinary evolution under Ottoman influence. Made from slow-cooked tripe in a spiced broth, it features a distinctive tanginess from vinegar and a robust garlic kick. Once considered a humble meal, it has become a cultural emblem of Balkan hospitality, often enjoyed at social gatherings and praised for its hangover-curing qualities. With its deep historical roots and unique flavor profile, Škembe Čorba is a must-try for those delving into Balkan traditions. 🍲
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