Classic Bulgarian Tripe Soup (Shkembe Chorba)

Finely crush 1 ³/₄ cloves Garlic and mix it in a small bowl with 225 ml White wine vinegar to infuse.

Slice 150 gr Beef Tripe into thin, bite-sized strips and transfer them into a deep soup pot.

Pour 300 ml Water and ³/₄ tsp Table salt over the tripe, bring to a gentle boil, and simmer for 20 minutes.

Melt 3 tsp Butter in a small saucepan over medium heat and stir in 10 gr Flour for 1 to 2 minutes until lightly cooked.

Remove the saucepan from the heat and quickly stir in 1 ¹/₂ tsp Red pepper powder into the warm roux.

Gradually whisk 150 ml Milk (whole) into the roux until completely smooth and free of lumps.

Whisk the milk mixture into the simmering tripe broth, add ¹/₂ tsp Black Pepper - Powder, and simmer gently for 10 minutes.

Ladle the hot tripe soup into bowls and serve alongside ¹/₂ tsp Crushed Chili and the garlic vinegar dressing.