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.

  • 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
  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).