Škembe (tripe soup)

Rinse the Beef Tripe thoroughly under cold water, trim any excess fat or gristle, and cut into bite-sized strips. Place the tripe in a large pot and cover with Water by a few inches.

Add a couple of Bay Leaf, a teaspoon of whole Black Peppercorns and a teaspoon of Salt to the pot. Bring to a boil, then reduce heat and simmer gently until the tripe is very tender, about 2–3 hours (time varies with tripe).

When the tripe is tender, lift it out with a slotted spoon and set aside to cool slightly; strain the cooking liquid through a fine sieve and reserve the broth.

Slice the cooled tripe into thinner strips if desired. Return about 6 cups of the strained broth to the pot (reserve any extra for another use) and keep it warm on low.

In a separate skillet, heat the Sunflower Oil over medium heat. Whisk in the All-Purpose Flour and cook, stirring constantly, until the flour turns a light golden color (about 2–3 minutes).

Remove the skillet from the heat and quickly stir in the Sweet Paprika to bloom (be careful not to burn it). Gradually whisk a ladle of the hot broth into the roux to make a smooth paste, then whisk that mixture back into the pot with the warm broth.

Stir in the Whole Milk and add the sliced tripe back to the soup. Simmer gently for 10–15 minutes to allow flavors to meld and the soup to thicken slightly. Taste and adjust seasoning with additional Salt if needed.

Prepare the traditional garlic–vinegar condiment: crush or finely mince the Garlic with a pinch of Salt until pasty, then stir in the White Vinegar and a pinch (or more, to taste) of Ground Hot Red Pepper. You can also add a little extra Sweet Paprika for color and warmth.

Ladle the hot soup into bowls and serve the garlic–vinegar sauce on the side so each person can add it to taste; a spoonful will add the characteristic bright, piquant kick to this creamy, comforting Škembe.