Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Soup Recipes


Tripe Soup with Egg and Lemon Sauce (Soup Recipes)

Banu Atabay's Terbiyeli Iskembe Corbasi
Main Page » Soup Recipes » Tripe Soup with Egg and Lemon Sauce


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Tripe Soup with Egg and Lemon Sauce



Instructions:
# Clean the tripe, dice it smaller than the ones which are chopped for normal style tripe soup.
# Put the tripe cubes into the pressure cooker, add 6 cups water on it, cover the lid on, when it reaches to the boiling point, turn the heat to low and boil for 50 minutes.
# Turn the heat off, when the soup in the pot cools down prepare the sauce; put yogurt, egg, flour, lemon juice and 1 tsp salt into a bowl, and whisk until it turns to smooth mixture.
# After removing the fat over the surface, add the sauce slowly into the soup, add peeled and mashed garlic in it, sprinkle the remaining salt, boil for about 15-20 minutes by stirring time to time. Serve hot.


Note: You can add the garlic after roasting, into the soup.


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2.20 pounds veal tripe
1 medium size garlic bulb
2 cups yogurt
1 egg
4 tbsp flour
Juice of a lemon
3 tbsp vegetable oil
2 tsp salt
6 cups water