Bulgarian tripe soup

Ingredients

• 1 tablespoon of butter
• 3 ½ cups of beef broth
• 1 onion, finely chopped
• 1 tablespoon of salt
• 1 bell pepper, cut into thin strips
• 1/4 cup of dried marjoram
• One bay leaf
• 2 tablespoons of flour
• 2 tablespoons of finely chopped parsley
• 1 can (170g) of tomato paste
• 1 clove of garlic, minced
• 1.5 lb (approximately 675 g) of cooked tripe
• About 3/4 cup of grated Kashkaval cheese

Add the onion and bell pepper to a large pot with the butter.

Sprinkle with flour and add the tomato puree.

Cut the tripe into thin strips.

Add the tripe slices, broth, salt, marjoram, and bay leaf to the pot.

Cover partially and let simmer for 30 minutes.

Remove and discard the bay leaf.

Serve in a single dish or in individual portions.

In a small bowl, combine the parsley, garlic, and cheese. Sprinkle over hot broth and serve immediately.