Shkembe Chorba

If the tripe hasn't been commercially cleaned, scald it with boiling water, scrape the inner and outer surfaces with a knife, and rinse well. Rinse the cleaned beef tripe thoroughly, cover with water and bring to a boil.

Reduce the heat to a minimum, season with salt, and simmer the tripe covered for 2–3 hours, keeping it fully submerged in water, until tender.

Remove the tripe, cut it into thin strips, and strain the broth. Return the strips to the hot broth and bring to a gentle simmer.

Pour in the hot milk, add black pepper, and cook for another 10 minutes without letting it boil hard.

In a separate pan, melt the butter, stir in the paprika and heat for 15–20 seconds, taking care not to let it darken. Add a few spoonfuls of the broth, stir, and pour the mixture into the pot.

Let the chorba simmer for 2–3 minutes, remove from the heat, and adjust the salt to taste.

To serve, crush the garlic and mix it with vinegar, serving it on the side so everyone can add garlic vinegar to their hot chorba to taste.