250gr Veal Tripe
3 tablespoons of plain Flour
2 tablespoons of Butter
Yolk of 1 Egg
Pinch of Salt
For the Sauce:
4-5 tablespoons Wine Vinegar
2 cloves of Garlic crushed with salt
How to prepare
Wash the tripe several times with a brush using soap and water.
Cook the tripe in salted water for 1½-2 hours or until tender (or use a pressure cooker).
Skim the foam from the surface, remove the tripe and keep the water.
Cut the tripe into bite sized pieces.
Melt the butter, stir in the flour and slowly add 480ml of the tripe water until completely blended.
Add the tripe, reduce the heat to a simmer and cook for 15-20 minutes.
Take a few spoons of the liquid from the pan and blend it well with the egg yolk in a bowl.
Slowly pour the mixture into the pan stir gently and cook for 3-4 minutes on a medium heat.
If the soup is too thick add more tripe water. Pour the soup into bowls.
Mix the garlic and vinegar in a small bowl and place one tablespoon of the mixture on top of the hot soup and serve immediately.
The Turkish name for this soup is Iskembe Corbasi
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