Turkish Tripe Soup

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 1 liter (4 cups) beef or lamb broth 1 liter (4 cups) beef or lamb broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Juice of 1 lemon Juice of 1 lemon
• Dried mint for garnish Dried mint for garnish
• Melted butter for garnish Melted butter for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the beef or lamb broth to a boil.
2. 2.
   Add the tripe to the boiling broth and let it simmer for about 2 hours, or until the tripe becomes tender.
3. 3.
   In a separate pan, sauté the chopped onion and minced garlic until they become translucent.
4. 4.
   Add the sautéed onion and garlic to the pot with the tripe and broth.
5. 5.
   Stir in the paprika, cumin, salt, and pepper. Let the soup simmer for another 15 minutes to allow the flavors to meld together.
6. 6.
   Remove the pot from heat and squeeze the juice of one lemon into the soup. Stir well.
7. 7.
   Serve the Turkish Tripe Soup hot, garnished with a sprinkle of dried mint and a drizzle of melted butter.

Treat your ingredients with care...

• Tripe — Make sure to thoroughly clean the tripe before cooking by rinsing it under cold water and removing any excess fat or impurities.
• Lemon — For the best flavor, use freshly squeezed lemon juice rather than bottled lemon juice.

Tips & Tricks

• If you prefer a thicker consistency, you can blend a small portion of the soup and then mix it back into the pot.
• Adjust the amount of spices according to your taste preferences. You can add more paprika for a spicier kick or increase the cumin for a stronger earthy flavor.
• Serve the soup with crusty bread on the side for a complete meal.

Serving advice

Turkish Tripe Soup is traditionally served as a main course. It is best enjoyed hot, especially during colder months. Serve it in individual bowls and accompany it with a side of crusty bread for dipping.

Presentation advice

To enhance the presentation of Turkish Tripe Soup, garnish each bowl with a sprinkle of dried mint and a drizzle of melted butter. This adds a pop of color and a touch of richness to the dish. Serve the soup in beautiful ceramic bowls to showcase its vibrant colors.