Işkembe çorbası, or tripe soup, is a beloved meal in Turkey, where whole restaurants are dedicated to tripe dishes. This mild soup is simple to prepare and commonly garnished with a spoonful of sharp garlic and vinegar sauce or spice-infused melted butter. It is popular among Turkish Americans, too, and many dip a slice of crusty bread into the thick broth of this soup, making it a hearty meal for chilly nights.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
1 hour 50 minutes
Total Time
2 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Wash the tripe thoroughly and then sprinkle it with a pinch of salt. Add it to a large pot and cover with water.
- Cook the tripe for at least 90 minutes, or until tender. Skim any foam from the surface of the water as necessary.
- Remove the tripe from the broth and chop it into bite-sized pieces. Set aside both the tripe and broth.
- In another large pot, melt half the butter over medium heat. Sprinkle flour into the pot and mix it with the butter.
- Slowly whisk in 2 cups of the tripe broth.
- Add the tripe and cook together for about 15 minutes.
- In a small bowl, whisk together the egg yolk and milk. Slowly pour the mixture into the soup and cook for about 5 minutes.
- In a small bowl, combine the minced garlic and vinegar. Set aside for use as garnish.
- Melt the remaining butter and mix it with red pepper flakes. Serve in a small bowl for use as garnish.
- Divide the tripe soup between four bowls and serve with the garlic vinegar and red pepper butter on the side for drizzling.
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