Işkembe çorbası, the hangover remedy
Işkembe çorbası is a simple tripe recipe that is boiled for hours in storage and then thickened with flour and egg yolks. The soup is flavored with chilli, vinegar and crushed garlic and garnished with Turkish spices like mint, oregano and sumac.
Many cooks make tripe soup at home, but it’s best known as a hangover remedy. That’s why the best places to enjoy authentic tripe soup are the after-lunch soup kitchens that make soup for late-night passers-by. Nocturnal birds frequent the “işkembe” restaurants early in the morning on their way home from a night on the town. A steaming bowl of tripe soup really helps settle the stomach after having one – too many. The atmosphere of these restaurants is truly unique. As you sip your tripe soup, you can hear the chefs rhythmically carve tripe on wooden blocks to the rhythm of soothing classical Turkish music. If you decide to venture into one of these canteens, you can order tripe soup in two ways. The traditional işkembe soup is mainly a broth that contains tripe that has been cut into small pieces. If you like a more fiery soup, you can choose to order tuzlama, a version of the soup with very large pieces of tripe. Tripe soup is served alongside bowls of pure garlic juice and vinegar that you spoon into the soup to taste.
Işkembe Çorbası recipe
Işkembe Çorbası is a simple tripe recipe from Turkish cuisine. In this paragraph you will find the ingredients and the preparation.
Ingrediants
1 kilo / 600 grams of veal tripe, dressed, 12 cups of water, 1 tablespoon, salt, 2 tbsp, butter or margarine, 1 tablespoon flour,
2 or 3 cubes of bouclé meat, 2 egg yolks, juice of 1 lemon,1 cup of vinegar, 4 cloves of garlic, crushed, 3 tbsp, butter or margarine,
1 tablespoon, hot red pepper flakes.
Method
Most of the tripe you will find in the butcher or supermarket will already be clean, or “dressed”. This means that it has been washed, scraped and finished to remove the membrane and excess grease, as well as bleached in a baking soda solution to give it a uniform, white color.
In any case, wash the tripe under cold water to remove any residual residues.
Bring the water and salt to a boil in a large saucepan. Add the tripe, cover the pan and let it simmer for about 4 hours. Periodically remove the foam from the surface while the tripe is cooking.
Once the tripe is tender, remove it from the broth and cut it into thin strips. Put them back in the soup, add the boullions and let them continue to simmer.
In a small pan, melt the butter or margarine. Stir in the flour and brown it slightly. Using a whisk, slowly add a few ladles of the hot broth. Let the mixture thicken as you continue to whisk it, then add it to the soup and mix until smooth. Let the soup simmer gently for another 15 minutes. Adjust the salt to taste.
In a small bowl, beat the egg yolks along with the lemon juice. Slowly whisk into the soup, stirring constantly. Bring the soup back to boiling temperature but don’t let it boil. Turn off the heat.
In a small pan, melt the butter or margarine and mix in the chili flakes. Pour a tablespoon of butter over the mixture in each bowl of soup before serving.
Serve the tripe soup with small bowls of vinegar and crushed garlic. Spoon the vinegar and garlic into the soup to your taste.