This traditional soup is creamy, thick and savory. With chewy bits of tripe and a spicy vinegar topping it is something worth trying.
This soup starts with tripe. Tripe is a common ingredient that I’ve encountered through cooking many types of international cuisines. But still, the texture of tripe is something that I still have not gotten used to. But after experiencing the careful preparation of this soup I was determined to try it. It’s a very traditional soup in Turkey and many other countries and I found it to be very interesting. I took a spoonful and was pleasantly surprised. The broth is creamy, smooth and thick and compliments the chewy bits of tripe.
If you’re looking to try a little something new, then give this soup a try.
Here’s the recipe:
- 750 g tripe
- 1 lemon (sliced)
- 1 TBSP whole black peppercorns
- 1 TBSP flour
- 1 TBSP sunflower oil (or any flavorless oil –e.g. vegetable oil, canola oil, etc.)
- 4 garlic cloves (crushed)
- 1 TBSP white vinegar
- 1/2 TBSP red pepper flakes
- 1/2 TBSP black pepper
- salt (to taste)
Rinse & drain the tripe. Boil the tripe for 5-10 minutes, then drain & rinse again.
In a large stockpot boil the tripe again with the sliced lemon and whole black peppercorns for 30-40 minutes.
Drain the tripe, reserving the liquid to use as broth.
Remove the lemon and black peppercorns and chop the tripe into small pieces.
Using an immersion blender, blend together the tripe broth, flour, oil and salt (to taste).
Add the blended liquid back to the stockpot and cook over medium heat, whisking frequently for 10 minutes.
Then add the tripe to the blended liquid. Simmer for 10 minutes.
In a small bowl, mix together the vinegar, red pepper flakes, black pepper and crushed garlic. This is a topping that will be drizzled on top of each bowl of soup.
To serve the soup, ladle up the soup into bowls and then drizzle the vinegar topping.