Tripe Soup

Name: Tripe Soup (İşkembe çorbası)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: 1 tablespoon ordinary butter; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tablespoon lemon juice; 4-6 cloves garlic, crushed with salt or an assortment of sharp pickles; 4-6 cloves garlic, crushed with salt or an assortment of sharp pickles; 2-3 tablespoons white wine vinegar; 1 scant teaspoon kırmızı biber; 4-6 cloves garlic, crushed with salt or an assortment of sharp pickles; 8 oz/225 g lamb tripe; 2 pints/1.2 litres water; 2 tablespoons plain flour; 1 egg yolk; 1 tablespoon clarified or ordinary butter; 1 tablespoon clarified or ordinary butter

İşkembe çorbası

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Renowned for its sobering qualities, içkembe çorbası is often drunk late in the evening. It is also associated with Kurban Bayramı, when every part of the sheep, sacrificed for the religious feast, is cooked into specific dishes. The acquired taste of tripe soup is sharpened by spooning garlic-flavoured vinegar over it or by eating it with pickles.

Ingredients

Asia
Turkey
Soup
Mediterranean

Ingredients

Method