Shkembe Chorba

(Macedonian -шкембе чорба Belly Soup) (Traqditionally, the lining of the 4th stomach of an ox is used, but who counts these days?)

2 Ibs. tripe
2 quarts water
1/2 cup rice
2 tsp. salt
2 cloves garlic, crushed
2 tsp. black pepper

Juice of 1/2 lemon or 2 tbsp. vinegar 2 eggs 1 cup cream 10% 1 tsp. chopped parsley

Wash tripe thoroughly. Cut into small (½" -¾") squares. Place in large pot and add water, salt, garlic and pepper. Bring to boil and simmer for 3 hours. Add extra water if needed. Add rice during last 20 minutes of cooking time. Remove pot from stove.


Beat eggs in bowl and add lemon juice or vinegar. Slowly add one cup of the hot broth, being careful not to curdle. Beat well and add one cup cream. Pour all into pot, stirring constantly.

Sprinkle parsley over the top. Do not cover pot. Serve very hot. Have white vinegar on the table. Serve with a good crusty bread and cold butter.

Less adventurous diners may substitute cut up chicken for the ox stomach.