250 gr veal tripe, washed with water and soap several times using a brush
4-5 cups water
Salt
2 tbsp butter
3 tbsp all purpose flour
1 egg yolk

Sauce:
2 garlic cloves, smashed with salt
4-5 tbsp wine vinegar with raspberry juice, or another type of vinegar

Cook the tripe with water and salt for about 1.5 - 2 hours or until tender. If you like you may use a pressure cooker to cook in a shorter time. Remove the foam from the surface. Take the cooked tripe out of the water (keep the water) and cut in bite sized chunks over a cutting board.

Melt the butter, add the flour, stir and slowly pour about 2 cups of warm boiled water while stirring constantly. They should blend very well. Then add in the tripes. Cook 15-20 minutes over a little bit under medium heat.

Take a few spoons of liquid from the pot and blend well with the egg yolk in a bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 3-4 more minutes over medium heat. If it is too thick add a little bit more boiled water. Pour the soup into the bowls.

Mix the garlic and vinegar in a small bowl and pour one tablespoon into the soup. Serve this traditional Turkish Tripe Soup while still hot.

2 servings.


source: http://www.turkishcookbook.com/2008/03/tripe-soup.php

ps..I am still looking for half way decent lamb's head soup recipe. As soon as I find, I will post with pictures and everything..

Does this recipe get as tasty as when you order it at a good çorbacı? I always have the feeling that meals that include few ingredients, that are 'not tasty at first sight' (if you understand me) only taste well when you order them from an usta

When I go to a çorbacı, I always order something next to my soup, does anybody know the name? It is pieces of meat, I think dana or something, on top of pilav. Nothing special but still so tasty.