Seasoned Tripe Soup

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  • Yield: 6
  • Serving: 4
  • Prep time: 15 m
  • Cook time: 20 m
  • Ready in: 35 m
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Seasoned Tripe Soup is a cherished dish in Turkish cuisine, known for its hearty and comforting nature. It’s a traditional soup made with tripe and a tangy, thickened broth, often enjoyed with a splash of vinegar and a sprinkle of garlic.


  • Ingredients
  • Egg-lemon mixture
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Total Nutritional Values

1000 kcal
Total Fat
45 grams
Saturated Fat
9 grams
20 mg
Total Carbohydrates
120 grams
Dietary Fiber
10 grams
12.5 grams
25 grams


  • 1-Cook the Tripe

    If not pre-cooked, boil the tripe in salted water until tender, then drain and cut into small pieces.

  • 2-Prepare the Soup Base

    In a large pot, melt butter over medium heat. Add flour and cook, stirring, until it takes on a light golden color.

  • 3-Add Tripe and Broth

    Add the minced garlic and paprika to the pot, stirring for about a minute. Then add the cut tripe and beef broth. Bring to a boil, then reduce heat and let it simmer for 20 minutes. Season with salt and pepper.

  • 4-Preparing the Seasoning

    In a bowl, whisk together egg yolks, lemon juice, and vinegar.

  • 5-Thicken the Soup

    Slowly ladle a small amount of hot soup into the egg mixture while whisking constantly to temper the eggs. Then, slowly pour the egg mixture into the soup, stirring constantly until the soup thickens slightly.

  • 6-Finalize and Serve

    Cook for an additional 5 minutes on low heat, stirring frequently. Adjust seasoning if necessary. Serve hot, with additional vinegar and crushed garlic on the side.

  • Conclusion

    Seasoned Tripe Soup is a true classic of Turkish cuisine, offering deep flavors and a unique texture. It's a filling, comforting dish, perfect for colder days or late-night meals.

Smart Tips

  • Quality of Tripe: Ensure the tripe is fresh and properly cleaned. Pre-cooking the tripe until tender is crucial.

  • Roux Preparation: The roux (butter and flour mixture) should be golden, not browned, to avoid a bitter taste.

  • Balancing Flavors: The key to a perfect İşkembe Çorbası is the balance between the richness of the tripe and the tanginess of the lemon.

  • Seasoning Technique: The egg-lemon mixture should be added slowly to prevent curdling, maintaining a smooth texture.

  • Garlic and Vinegar: Serve with plenty of garlic and vinegar, as they are traditional accompaniments that enhance the flavor.

  • Simmering Time: Longer simmering time helps to blend the flavors better but watch the liquid level and add more broth if needed.

  • Serving Tradition: Traditionally, this soup is enjoyed late at night, especially after a night out, as it is believed to be restorative.

  • Health Tip: For a lighter version, skim off any excess fat that rises to the surface during cooking.

  • Storing Leftovers: Refrigerate leftovers promptly. The soup can be reheated, but avoid boiling once the seasoning is added.

  • Customization: Some people enjoy adding a small amount of hot chili flakes for a spicy kick.

  • Toast Accompaniment: Serve with toasted or grilled bread rubbed with garlic for an extra layer of flavor.

  • Alternative Serving Suggestion: For a modern twist, garnish with chopped fresh parsley and a squeeze of lemon juice just before serving.

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