Turkish Tripe Soup (İşkembe Çorbası)

7 steps. Take it one step at a time.

1. 01

   Place the cleaned tripe

   Place the cleaned tripe in a large pot with the whole onion and 2 liters of water. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the tripe is very tender.

   2 hr
2. 02

   Remove the tripe from the broth and discard the onion

   Once tender, remove the tripe from the broth and discard the onion. Strain the broth and set aside. Chop the tripe into small, bite-sized pieces and return it to the strained broth in the pot.

3. 03

   Whisk together the yogurt, egg yolk, flour, and half of the lemon juice

   In a bowl, whisk together the yogurt, egg yolk, flour, and half of the lemon juice until smooth. Slowly add a ladle of the warm tripe broth to the yogurt mixture while whisking constantly to temper it.

4. 04

   Slowly pour the tempered yogurt mixture

   Slowly pour the tempered yogurt mixture into the main pot of soup. Stir continuously and bring to a gentle simmer for another 10 minutes until the soup thickens slightly. Add 2 minced garlic cloves and salt.

   10 min
5. 05

   Prepare the garlic sauce

   Prepare the garlic sauce by mixing the remaining 3 minced garlic cloves with vinegar and the rest of the lemon juice in a small bowl.

6. 06

   Melt the butter in a small pan

   Melt the butter in a small pan, add the red pepper flakes, and sizzle for 1 minute until the butter is red and fragrant.

   1 min
7. 07

   Ladle the hot soup

   Ladle the hot soup into bowls. Drizzle with the red pepper butter and serve the garlic-vinegar sauce on the side.