Tripe Soup

İşkembe çorbası

Preparation info

  • Difficulty


  • Serves


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.


  • 8 oz/225 g lamb tripe
  • 2 pints/1.2 litres water
  • 1 tablespoon clarified or ordinary butter
  • 2 tablespoons plain flour
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • salt and freshly ground black pepper

To garnish

To accompany

  • 2-3 tablespoons white wine vinegar
  • 4-6 cloves garlic, crushed with salt or an assortment of sharp pickles


  • Wash the tripe, put it in a pan and cover it with the water. Bring to the boil and skim off any froth. Place a lid at an angle over the pan and continue to boil for 20-25 minutes until tender. Drain the tripe and reserve the cooking liquid. Cut the tripe into fine slices.
  • Melt the butter in a large saucepan. Take the pan off the heat and stir in the flour to make a roux. Return to the heat and gradually pour in the tripe liquid, stirring until it has thickened slightly. Add the tripe and simmer for 10-15 minutes. In a small bowl, mix the garlic and vinegar together and put aside.
  • In another bowl, beat the egg yolk with the lemon juice, gradually add a little of the hot soup to it, then pour it into the soup. Stir vigorously and season to taste.
  • For the garnish, melt the butter in a pan and stir in the kırmızı biber. Ladle the soup into individual bowls, trickle the butter over the top, and serve with the garlic-flavoured vinegar or pickles.