Tripe Soup (İşkembe Çorbası)

Ingredients

• •1 lamb tripe
• •1 onion
• •2 small cups flour
• •100 g (4 heaping tbsp) butter or margarine
• •1 level tbsp salt
• •2 tsp red pepper
• •For the liaison: 3 egg yolks
• •2 lemons
• •1 bulb garlic
• •1 small cup vinegar

Preparation

1. 1

   Clean and wash the tripe, then put it on to boil in 4–5 L of water. Add a quartered onion, 4–5 cloves of garlic, half a lemon peel and salt.

2. 2

   Skim the foam as it comes to a boil. Simmer over low heat until the tripe is tender, then remove once about 3 L of stock remains. Cut the tripe into small dice.

3. 3

   Lightly toast the flour in 3 tbsp of fat, then whisk in the tripe stock a little at a time. Boil for 10 minutes, then add the diced tripe.

4. 4

   Make a liaison of 3 egg yolks, the juice of 1½ lemons and ½ cup water and stir it into the soup. Melt the remaining fat with red pepper and drizzle over.

5. 5

   Note: crush 4–5 cloves of garlic with a little salt and mix with 1 small cup of vinegar to serve on the side.