Turkish cuisine · Soups & Stews

Tripe Soup

Istanbul tripe soup, simmered for hours and bound velvety-smooth with an egg-and-lemon tempering.

Ingredients · for 4 servings

• 800 g beef tripe
• 1 onion
• 2 bay leaves
• 60 g butter
• 3 tbsp flour
• 2 egg yolks
• 1 lemon
• 6 garlic cloves
• 4 tbsp wine vinegar
• 1 tsp paprika powder
• Salt, pepper

Instructions

1. Wash the tripe thoroughly under running water, place in a pot, cover with cold water, bring to a boil once and pour off the cloudy water completely.
2. Set the tripe on again with 2 l water, add the halved onion and the bay leaves and simmer gently covered for 2–2.5 hrs. until it can be easily pierced with a knife.
3. Remove the tripe, strain the broth through a sieve and reserve it; cut the meat into very fine, short strips.
4. Melt half the butter in the pot, stir in the flour and sweat lightly for 2 min., then pour in 1.2 l of the hot broth while stirring and simmer for 10 min.
5. Whisk the egg yolks with the lemon juice, stir in hot soup spoon by spoon, return the tempering to the pot over the lowest heat, add the tripe strips, and just heat through – do not let it boil again or the egg will curdle.
6. Finely crush the garlic, mix with the vinegar and serve alongside; heat the remaining butter with the paprika powder and drizzle over the bowls.