Iskembe Corbasi (Tripe Soup)
A rich, warming Turkish soup made with tender tripe, onions, and a creamy egg-lemon finish. Traditionally served with vinegar and red pepper flakes for bold, complex flavor.
- Total time
- 120 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 1.5 pounds Beef tripe (honeycomb or smooth), cleaned and blanched
- 2 medium, peeled Yellow onions
- 8 cups Beef broth or stock
- 2 whole Large eggs
- 3 tablespoons Fresh lemon juice
- 1 tablespoon All-purpose flour
- 2 tablespoons White vinegar
- ½ teaspoon Red pepper flakes
Instructions
- 1
Pat the tripe dry with paper towels, then lay it flat on a cutting board and slice straight down into 1/4-inch-wide strips, roughly 2 inches long, like cutting noodles.
- 2
Cut each onion in half lengthwise from root to tip, then place cut-side down and slice crosswise into half-rings about 1/4-inch thick.
- 3
Pour the 8 cups of beef broth into a large heavy-bottomed pot and set it on high heat until you see large bubbles breaking the surface, about 8 minutes.
- 4
Add the sliced tripe to the boiling broth and stir once to mix, then reduce the heat to medium-low and cover with a lid.
- 5
Simmer covered for 90 minutes, stirring once every 20 minutes, until the tripe is very tender and a piece tears easily between your fingers.
- 6
Add the sliced onions to the pot and stir to distribute, then continue simmering uncovered for 20 minutes until the onions are completely soft and translucent.
- 7
Pour the 2 eggs into a small bowl, add 1 tablespoon of flour and 3 tablespoons of lemon juice, then whisk vigorously for 30 seconds until uniform and smooth.
- 8
Reduce the heat to low so the soup is barely simmering, then slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly to prevent the eggs from scrambling.
- 9
Pour the tempered egg mixture back into the pot in a thin stream while stirring the soup gently and continuously for 2 minutes until the broth turns pale and creamy.
- 10
Taste the soup and stir in salt and black pepper until it is seasoned to your liking, then taste again and adjust if needed.
- 11
Ladle the soup into four bowls, dividing the tripe and broth evenly so each bowl has the same amount of meat and creamy broth.
- 12
Drizzle 0.5 tablespoon of white vinegar over the surface of each bowl, then sprinkle 1/8 teaspoon of red pepper flakes in the center.
Tools you’ll need
- Large heavy-bottomed pot with lid (6-quart or larger)
- Cutting board
- Sharp 8-inch chef's knife
- Paper towels
- Small mixing bowl
- Whisk
- Measuring spoons
- Measuring cups
- Large spoon or ladle
- Four soup bowls
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