1 whole pork tripe; 1 cup whole milk; 3 tbsp. sunflower oil; 1 tsp. sweet paprika; salt to taste; 4 cloves garlic, pressed; 1 tablespoon chopped fresh parsley.
Wash the tripe thouroughly. Boil the tripe in 2 liters of water over medium heat for about an hour. Remove the tripe from the broth and chop it into small cubes. Return the chopped tripe to the broth and add the milk in the saucepan. In a separate frying pan, heat the oil and fry the paprika until it starts to make bubbles. Pour it into the saucepan with the tripe. Season to taste with salt and return the soup to boil briefly. Remove from heat and add the garlic and chopped parsley.
This soup may seem a little strange to a foreigner, even though it is a staple in the Bulgarian cuisine, but only whoever hasn't tried it is the one who hasn't liked it. I don't know what makes this soup so tasty, but my assumption is that the long cooking of the tripe releases the free glutamates that are trapped in the tripe.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.