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

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.