The origins of tripe soup are uncertain. One theory suggests it emerged during the Ottoman Empire rule, while another traces it back to the time of Ancient Persia. It was believed to be an affordable source of protein during tough times and initially gained popularity due to its nutritional value.
In Bulgaria, tripe soup became widespread in the past century, and in Plovdiv, offal and organ meats have long held a special place in the local food culture. This explains why the city was home to numerous famous tripe soup eateries, particularly in the 1930s and 1940s.
According to old Plovdiv residents, the epicenter of this culinary delight was the Catholic district. This neighborhood took shape in the mid-19th century when Plovdiv became the seat of the Southern Catholic Diocese of Bulgaria, lasting until around 1950. Over time, it became part of the city center and was inhabited by people of various backgrounds. The renowned Plovdiv chronicler Nikola Alvadzhiev described the quarter as stretching east to the "Kamenitsa" brewery and the present-day Kamenitsa district, where there was a lake known as the "Lake of the Turtledoves" and south to the Capuchin church.
The Catholic district was also known for its beloved taverns, including "Topalcheto", "Novichkoto", "Na Madzhara", "Kulata", "Prespa", and "Pashata". These spots were pioneers in serving offal-based delicacies such as bumbars (stuffed intestines), chrevtsa (small intestines), dzhiger (liver), shkembe (tripe), lamb heads, tongue, as well as more exotic dishes like turtles and frog legs. Many butchers lived in the area, renowned for their skill in meat preparation.
Some of the famous tripe soup eateries from that time included the snack bar near Dzhumaya Mosque, where chef Bai Georgi worked, as well as places near Hali Market, along “Raiko Daskalov” Street, in Filipovo, near the Freight Station, Orta Mezar, and across from Chifte Bath.
In one of the Facebook groups of the city of Plovdiv, people remember another memorable tripe soup spots - Kolyu "Cherniya's" eatery in the Kapana district. There, the boiled tripe was placed on a thick wooden board and chopped either finely or coarsely with a cleaver. The broth was served separately. The place also offered tarnak (pig’s foot) and lamb intestines, with an option for a mixed platter. Essential accompaniments included garlic, vinegar, ground hot peppers without seeds, and always fresh bread.
However, trouble arose in the 1960s when tripe became a scarce commodity, requiring connections to obtain it. At one point, in the city center, it was only available in the morning at the "Moscow" restaurant, while outside the center, it could be found at the Freight Station, Alen Mak, and near Filipovo Station.
Old Plovdiv residents also recall the legendary Chuchura restaurant, where its famous owner, Tanya Gineva, managed to secure tripe and tongue through her connections, serving them stewed in a clay pot for under two leva.
There are countless recipes for tripe soup, and the truth is that everyone claims their version is the best.
In our tourist guide, we regularly update our list of the best places in the city for tripe soup, featuring the most highly recommended spots by tripe soup lovers.
You can also enjoy tripe soup from the hot food sections of many stores, and in most fast-food diners, it remains a staple of the daily menu—perfect for a quick and hearty meal on the go.
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