Recipe: Tripe Soup

Tripe soup is a type of soup made in a wide geography from the Balkans to the Middle East. While there are different recipes in countries such as Bulgaria, Romania and Serbia, you can come across similar flavors in many cuisines of the World. This recipe is the type that is usually made at home in Türkiye. I believe you will like it...

Tripe Soup

Before the recipe, I would like to remind a few things:

1. When you go to a restaurant in Turkey, you can squeeze some lemon (5-6 drops) on top of the tripe soup. You can also add a teaspoon of crushed red pepper (red pepper flakes). And it may also be good to add a teaspoon of garlic juice. If you make this recipe, lemon juice and pepper can be added during serving; but do not add garlic juice...
2. When you place your order in a restaurant that is assertive and successful in tripe soup, they will ask you: "Terbiyeli mi olsun?" Terbiye means avgolemono (egg-lemon) and I suggest it. I don't like the other. This recipe includes egg-lemon, by the way...
3. Tripe soup is also famous as a hangover food. On the other hand, I think it's good for breakfast, too. A hearty soup for dinner as well...
4. The number of offal soup is more than one in Turkish cuisine; but frankly, my recommendation is definitely tripe soup.

Servings: 8-10 people

Ingredients

500 g cow tripe,

150 g yoghurt,

1 lemon,

2 tablespoons of apple cider vinegar,

3 cloves of garlic,

1 egg,

1 tablespoons of butter,

3 tablespoons of flour,

Ground black pepper,

Salt.

Directions

1. We thoroughly wash the tripe that you buy as cubed. Then we wait for it to boil over high heat. When it starts to boil, let it sit for 1 hour at medium heat.

Photo 1: Direction 2

2. After 1 hour, we leave it to cool. Then we take the tripe with a strainer. Do not spill the water in the pot. We divide the tripe cut into cubes in two. (Photo 1) Then we sauté the tripe in 1 tablespoon of butter. (Add ground black pepper and salt: Photo 2) We add the sautéed tripe to the water we left in the pot.

Photo 2: Direction 2

3. In a deep bowl, add the garlic beaten in a mortar, flour, egg, lemon juice and vinegar. Pour 1 glass of water and 1 glass of water taken from the pot into the bowl. Mix until it reaches a slurry consistency. Do not allow it to clump. (Photo 3) Then we add our seasoning (avgolemono) to the pot.

Photo 3: Direction 3

4. We take our pot back to the stove and mix it slowly and continuously for 10 minutes. You can rest our soup a little and serve it.

Enjoy your meal...