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Tripe soup
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=== Bulgaria === [[File:Shkembe-chorba.jpg|link=[[:File:Shkembe-chorba]].jpg|thumb|Shkembe chorba]] In [[Bulgaria]], ''[[škembe čorba]]'' ({{lang|bg|шкембе чорба}}) is made with whole pork, beef or lamb [[tripe]], boiled for a few hours, chopped in small pieces, and returned to the broth. The soup is spiced with ground red [[paprika]] which is briefly fried (запръжка), and often a small quantity of milk is added. Traditionally, the soup is served with mashed garlic in vinegar and hot red pepper. There is a variant of the soup with [[intestines]] instead of tripe.<ref name="Albala 2011">{{cite book | last=Albala | first=K. | title=Food Cultures of the World Encyclopedia | publisher=Greenwood | issue=v. 2 | year=2011 | isbn=978-0-313-37626-9 | url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=RA3-PA67 | access-date=21 November 2018 | page=3–PA67}}</ref> The soup was very popular with the [[working class]] until the late 1980s, and there were many restaurants serving only shkembe chorba (''шкембеджийница'', "shkembe-restaurant"). Later they were replaced by [[fast food]] restaurants but the soup is still highly regarded, and is part of the menu in any cheap to moderately-priced restaurant.
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