Delicious Traditional Turkish Tripe Soup Recipe

Traditional Tripe Soup (İşkembe Çorbası)
Servings: 4

Ingredients:
500g (1 lb) tripe (beef stomach), cleaned and boiled
1 liter (4 cups) water or beef stock
2 tbsp butter
2 tbsp flour
4–5 cloves garlic (minced)
2–3 tbsp white vinegar (for serving)
Salt and black pepper (to taste)
1 lemon (cut into wedges, for serving)
Optional: 1 tsp paprika or chili flakes for garnish
Instructions:
Prepare the Tripe:

Clean the tripe thoroughly by rinsing it under cold water and removing any excess fat.
Boil the tripe in salted water for 1–2 hours, or until tender. Remove from the pot, let it cool, and cut it into small, bite-sized pieces.
Make the Base:

In a pot, melt the butter over medium heat. Add the flour and cook, stirring constantly, until it forms a light golden roux.
Slowly add the water or beef stock, whisking to avoid lumps.
Add the Tripe:

Add the cooked tripe pieces to the pot. Simmer for 20–30 minutes, allowing the flavors to meld.
Season the Soup:

Add minced garlic, salt, and black pepper. Adjust seasoning to taste.
Serve:

Serve the soup hot with vinegar and lemon wedges on the side. Encourage guests to drizzle vinegar and squeeze lemon juice into their bowls to enhance the flavor.
Optionally, sprinkle with paprika or chili flakes for added heat and color.
Tips for Success:
For extra flavor, include a bay leaf or a small onion while boiling the tripe.
If preferred, use a pressure cooker to reduce tripe cooking time.
Serve with crusty bread for a complete meal.