Tripe Soup (İşkembe Çorbası) — Turkish garlic-vinegar offal soup

• 800 gcleaned beef tripe (honeycomb preferred) (fully cleaned, parboiled if sold pre-cooked)
• 1800 mlwater
• 1 leafbay leaf
• 15 mlwhite vinegar (for simmering to mellow aroma)
• 35 gunsalted butter
• 30 gall-purpose flour
• 1egg yolk
• 30 mlfresh lemon juice
• 10 gfine salt
• 2 gground black pepper
• 12 clovegarlic cloves (finely grated or crushed)
• 30 mlwarm water
• 2 tspAleppo pepper flakes (or Turkish pul biber)
• 15 mlextra virgin olive oil (optional drizzle)

Instructions

1. 1

   Rinse the tripe under cold running water for 2 minutes, rubbing the surface to remove any residue. Cut it into 2–3 cm strips so it cooks evenly and is easy to spoon.

2. 2

   Put the tripe in a pot with 1800 ml water, the bay leaf, and 15 ml vinegar, then bring to a steady boil. Reduce to a gentle simmer, cover slightly, and cook for 90–110 minutes until the tripe is tender but still pleasantly chewy.

3. 3

   Lift the tripe out with a slotted spoon and set it aside, then discard the bay leaf. Strain the cooking liquid through a fine sieve into a bowl so the broth stays clean and silky.

4. 4

   In the same pot, melt 35 g butter over medium heat until it foams but does not brown. Add 30 g flour and cook for 2–3 minutes, stirring constantly, until the roux smells nutty and turns pale blonde.

5. 5

   Whisk in about 500 ml of the strained broth a little at a time to avoid lumps, then add the remaining broth and bring to a gentle simmer. Return the tripe to the pot and simmer for 10 minutes so the flavors meld.

6. 6

   In a bowl, whisk the egg yolk with 30 ml lemon juice until smooth and slightly thickened. Temper the mixture by whisking in 200 ml of hot soup broth slowly, then pour it back into the pot while stirring continuously.

7. 7

   Keep the soup just below a simmer for 3 minutes and do not let it boil, or the egg may curdle. Stir in 10 g salt and 2 g black pepper, then taste and adjust with an additional 2 g salt only if needed.

8. 8

   Make the classic garlic-vinegar sauce by mixing the crushed garlic with 90 ml vinegar and 30 ml warm water until fragrant. Serve the soup hot, letting each bowl be seasoned at the table with 1–2 tbsp of the sauce and 1 tsp Aleppo pepper flakes.