İşkembe Çorbası

Ingredients10

• cleaned beef tripe600 g
• water1.5 L
• salt1 tbsp
• garlic cloves4
• white vinegar60 ml
• egg yolk1
• all-purpose flour1 tbsp
• lemon juice1 tbsp
• butter30 g
• red pepper flakes1 tsp

Method

1. Rinse the tripe well, cut it into small strips, and place it in a pot with the water and salt.
2. Bring to a boil, skim the foam, then simmer gently until the tripe is very tender, about 2 hours.
3. Crush the garlic with a little salt and mix it with the vinegar; set this sauce aside.
4. Whisk the egg yolk with the flour and lemon juice, then temper it with a ladle of hot broth.
5. Stir the liaison back into the soup and simmer a few minutes until slightly thickened; do not boil hard.
6. Melt the butter, stir in the red pepper flakes, and drizzle it over the soup.
7. Serve hot, with the garlic-vinegar sauce offered at the table.