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!