As summer comes to an end, our apple trees yielded over 100 kilograms of fruit this year. Unfortunately, most of it went to waste since we couldn’t harvest in time. We did manage to donate what was left to our neighbors, who make apple vinegar, and next year we’re thinking of trying our hand at it too. In the meantime, we had an "aha" moment-the old beer crate could easily be repurposed into a stylish side table with minimal effort.
Being from Bulgaria, a former communist country, we often come across relics from that era sold at reasonable prices. Recently, we scored a brand-new door phone from the early '70s and a beautifully preserved red director’s phone.
Eli had been wanting to do some yoga in the yard for a while, but we’d been swamped with work. This time, however, we found the perfect moment to make it happen.
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Traditional Bulgarian recipe
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Tripe is a popular delicacy in Bulgaria, often touted as a hangover remedy-though I can’t personally vouch for that! What I can confirm is that it’s quite greasy, so it’s best enjoyed in moderation.
Here, tripe is typically sold in packs of either 700g or 1kg. Since one pack is more than enough for soup, we usually prepare an appetizer alongside it. Luckily, both dishes follow a similar prep process, so making them together doesn’t require any extra effort.
Common ingredients:
a pack of tripe, either pork or calf
75g butter
3 tbsp vegetable oil
1 tbsp paprika
Wash the tripe thoroughly several times. Place it in a pot, add two liters of cold water, and bring to a boil. Once boiling, reduce the heat to medium, cover, and let it simmer for three hours. Occasionally, skim off any fat that rises to the surface. Using a pressure cooker can cut the cooking time down to an hour and helps reduce the strong odor tripe releases while boiling.
Once the tripe is cooked, remove it from the pot and let the stock cool. After it cools, strain the stock to remove any remaining fat. Meanwhile, cut the tripe into small cubes. In a saucepan, melt a generous amount of butter along with some vegetable oil to prevent burning. When it starts to bubble, quickly stir in a tablespoon of paprika, then remove from the heat.
1. Tripe appetizer with butter, pickled champignons, and kashkaval
Additional ingredients:
kashkaval or soft yellow cheese
marinated champignons
salt and pepper
savory (optional)
Place a layer of tripe at the bottom of a gyuvetche (a traditional Bulgarian clay pot). Arrange marinated mushrooms on top, then add another layer of tripe. Season with salt, pepper, and savory. Drizzle a few tablespoons of the paprika butter over the top. Finish by covering everything with grated kashkaval or another soft yellow cheese. Cover the pot, place it in a cold oven, and set the temperature to 200°C / 390°F. Bake for 20 minutes.
2. Tripe soup
Additional ingredients:
500-1000 ml milk
salt and pepper
garlic
vinegar
chilli flakes
There are two main variations of tripe soup in Bulgaria, depending on the region. This is our preferred version-and as you probably know by now, it's the simpler one! After completing the basic preparation steps above, return the saucepan with the paprika butter to the stove. Add 500-1000 ml of milk, depending on how much broth you have and how many servings you need. Aim for about 200-250 ml of liquid per serving. Bring the milk to a gentle boil and mix it into the broth. Then, return the sliced tripe to the pot and season with salt and pepper.
That's it-the soup is ready to serve! But don’t forget the essential finishing touch: a garlic and vinegar seasoning that takes it to the next level. Press or finely chop garlic cloves to taste, mix with red vinegar, and add a few spoonfuls to your bowl. Chilli flakes are optional but really bring out the full flavor. Stir well and enjoy the soup hot, ideally with some toasted bread on the side.
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1 окт 2024
