Shkembe Chorba

Ingredients

• •2 lb beef tripe, cleaned
• •1 onion, halved
• •2 carrots, roughly chopped
• •2 bay leaves
• •1 tsp whole black peppercorns
• •8 cups beef broth
• •1/4 cup butter
• •4 cloves garlic, minced (for the roux)
• •1/4 cup flour
• •1 tbsp sweet paprika
• •1/2 cup milk
• •1 tsp salt
• •1/2 tsp black pepper
• •2 tbsp minced garlic, for serving
• •1/4 cup white wine vinegar, for serving
• •1 tbsp red pepper flakes, for serving

Steps

1. 1.Rinse the tripe and boil for 10 minutes in fresh water, then drain.
2. 2.Return the tripe to the pot with the beef broth, onion, carrots, bay leaves, and peppercorns; simmer for 2 to 2.5 hours until very tender, then remove the tripe, cut into thin strips, and strain the broth.
3. 3.Melt the butter in a clean pot, sauté the minced garlic briefly, whisk in the flour, then stir in the paprika off the heat so it doesn't burn; gradually whisk in the hot strained broth until smooth.
4. 4.Return the tripe to the pot, stir in the milk, salt, and pepper, and simmer for 15-17 minutes; serve hot with small bowls of garlic mixed with vinegar and red pepper flakes on the side for guests to season to taste.