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TURKISH SOUP


* Tripe soup  (işkembe çorbası)

* Red Split Lentil soup  (Mercimek çorbası)

* Yogurt soup (yayla çorbası)

* Vermicelli soup  (Şehriye çorbası)




Tripe soup ( işkembe çorbası)


Preparation
Tripe soup  (işkembe çorbası)Wash the tripe thoroughly and scrub the membrane. Boil it for 4 hours in 3 litres salted water on low heat. When it starts boiling take the scum off.

When the tripe becomes tender, take it out of the water and cut it into thin strips. Than put the strips back into the soup and let it simmer. Melt the margarine in a small saucepan. Add the flour and lightly brown.

While stirring constantly you slowly add 6 or 7 ladles of boiling soup. Add this smooth mixture into the soup, together with 2-3 meat stock cubes. Let it simmer for 15 minutes. In a small bowl, beat the egg yolks with the lemon juice. Slowly add some boiling soup to it.

Add this sauce to the soup. When it starts boiling again, turn the heat off. Serve accompanied with a bowl of vinegar mixed with crushed garlic. Pour over each individual serving, heated margarine mixed with red pepper.
Servings 6.

You can serve it with:
1 cup vinegar
3 tablespoons margarine
3 cloves of crushed garlic
1 tablespoon ground red pepper

Ingredients
1 veal tripe
salt
Butter or margarine
Flour
Meat stock cubes
Egg yolks
Lemon juice
Measure               
600 gr.                   
1 tablespoon               
2 tablespoons             
1 tablespoons             
2-3             
2                        
1 lemon         

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