İşkembe Çorbası — Turkish Tripe Soup

The classic Turkish tripe soup, thickened with egg yolk and finished with a garlic and vinegar sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 3h
Total: 3 hours 20 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Hard

Ingredients

  • 600g prepared (blanched) beef tripe, from a butcher or Turkish butcher
  • 2 litres water
  • 1 onion, halved
  • 1 bay leaf
  • 40g butter
  • 3 tbsp plain flour
  • 2 egg yolks
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • For the garlic sauce: 4 cloves garlic, crushed
  • For the garlic sauce: 4 tbsp white wine vinegar
  • For the topping: 30g butter
  • For the topping: 1 tsp paprika
  • For the topping: 1 tsp pul biber (Turkish chilli flakes)

Method

  1. Rinse the tripe well, then boil in a pan of water for 10 minutes. Drain and rinse again.

  2. Return the tripe to a clean pan with the 2 litres water, onion and bay leaf. Bring to the boil, skim, then cover and simmer for 2 hours 30 minutes until the tripe is very tender.

  3. Lift out the tripe and cut into small pieces. Strain the stock and keep about 1.5 litres.

  4. Melt the 40g butter in a clean pan, stir in the flour for 2 minutes, then gradually whisk in the hot stock. Simmer for 10 minutes.

  5. Whisk the egg yolks with the lemon juice, then whisk in a ladleful of hot soup. Stir the mixture back into the pan with the tripe and heat gently for 2 minutes without boiling. Season to taste.

  6. Mix the garlic and vinegar in a small bowl. Melt the butter for the topping, stir in the paprika and chilli flakes and sizzle for 20 seconds. Serve the soup with the spiced butter and garlic vinegar for each person to add to taste.