TRIPE STEW (CKEMBE CORBA)

Chkembe corba or tripe stew is specific for Bitola, my hometown. That’s why people from Bitola are called “chkembari” 🙂 Read how to prepare this specialty.

Ingredients:

  • 1.5 kg of cleaned beef tripe
  • calf bone
  • 4-5 carrots
  • 2 potatoes
  • flour
  • paprika
  • 1 tbs mixed spices, salt
  • pepper
  • bay leaf
  • salt

 
Preparation:

  1. Boil tripe with potatoes and carrots until soft. When boiled, cut into small pieces and mash potatoes and carrots.  
  2. Separately boil bone (it needs more time to cook, preferably 1 hour in a pressure cooker). Once cooked, remove bone and keep the remaining liquid.  
  3. Combine tripe with the liquid from the bone. Bring together to boil and make roux  from 1 tablespoon flour with 1 tablespoon red pepper for cooking cooked on oil. Add roux, add 1 tablespoon mixed spices, pepper, bay leaf and salt to taste. Boil for 10 minutes.  
  4. Serve with the addition of makalo (garlic sauce).

Enjoy!

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