Bulgarian tripe soup

Ingredients

• 1 tablespoon of butter
• 3 cups (1/2 pint) of beef broth
• 1 small onion, finely chopped
• 1 teaspoon of salt
• 1 bell pepper, sliced thinly
• 1/2 teaspoon of dried marjoram
• One bay leaf
• 2 tablespoons of flour
• 2 tablespoons of finely chopped parsley
• 1 can of tomato paste (170 g)
• 1 clove of garlic, crushed
• 675 g of cooked tripe
• 2/3 cup of grated kachkaval cheese

In a large saucepan, sauté the onion and bell pepper in the butter.

Sprinkle with flour, then add the tomato paste.

Cut the intestines into thin strips.

Add the tripe, broth, salt, marjoram, and bay leaf.

Cover partially and let simmer for 30 minutes.

Remove the bay leaf.

Pour servir, pour each person, pour each bowl.

Combine the parsley, garlic, and cheese, sprinkle over the hot soup, and serve immediately.