Turkish İşkembe Çorbası (tripe soup) is a very popular traditional dish in Turkey. It’s made from beef tripe slowly cooked in broth. This soup is filling, nutritious, and well known for keeping you warm, especially in cold weather.
It’s usually served with a garlic, vinegar, and red pepper sauce. Many people believe it’s very good for the stomach, and it’s often eaten as a kind of “remedy” or as a light meal early in the morning.
Ingredients:
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1 kg beef tripe
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Water
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Salt
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Onion
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Lemon
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2 cloves of garlic
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Vinegar
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Red pepper
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Butter
How to Make İşkembe Soup:
First, clean the tripe very well. Using a knife, lightly scrape the outer layer, then wash it thoroughly with lukewarm water. Put the tripe in a pot and add the lemon, salt, garlic, and onion. Add enough water to cover it and cook on high heat for about 2.5 to 3 hours.
From time to time, open the lid and remove the foam that forms on the surface. Once the tripe is fully cooked, take it out of the pot and let it cool, then cut it into small cubes.
Take about 2 liters of the tripe broth and pour it into a clean pot. Add the chopped tripe and boil the soup on high heat for 5 to 10 minutes.
Meanwhile, melt the butter in a pan, lightly fry the red pepper, then add it to the soup.
When it’s ready, pour the soup into serving bowls and serve it with garlic and vinegar sauce on the side.
