İşkembe çorbası (tripe soup with garlic and vinegar)

İşkembe çorbası is the famous soup of Turkish all-night eateries: a white, egg-yolk-enriched tripe soup that everyone seasons at the table with garlic vinegar and hot butter.

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Method

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1. Wash the tripe thoroughly, and cook with the bay leaf and salt in the water, covered, over low heat for 2-2.5 hours, until completely tender. ⏱ Timer: 2 h
2. Remove the tripe, cut into thin strips, strain the cooking liquid, and set aside.
3. In a pot, fry the flour in the butter for 2 minutes, stirring, then gradually whisk in the tripe liquid (about 1.5 L) until smooth. ⏱ Timer: 2 min
4. Return the tripe, and cook for 10 minutes. Season with salt and pepper. ⏱ Timer: 10 min
5. Mix the egg yolk with the lemon juice, temper with a ladleful of hot soup, then stir into the soup; don't boil again.
6. Mix the vinegar with the crushed garlic. Melt the butter with the pul biber.
7. Ladle the soup into bowls; everyone seasons their own with the garlic vinegar and spiced butter to taste.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The tripe becomes tender in 45-50 minutes in a pressure cooker.
• Pre-cleaned, pre-cooked tripe is quicker, but check the cooking time.

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• Chikhirtma (egg-yolk and lemon chicken soup)
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