Turkey - Soup
Turkish Tripe Soup

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  • 1 k ox tripe cleaned well
  • 5 litres water
  • 1 teas salt
  • ¼ glass olive oil
  • 1 clove garlic
  • ¼ lemon

For the soup:

  • 4 tabs butter
  • 1 teas mild chili pepper
  • ¼ glass lemon juice
  • 4 egg yolks
  • 2 tabs water
  • 2 cloves garlic minced
  • vinegar to taste


  • Place the tripe into a big pot with the water, oil, lemon and garlic.
  • Bring to the boil and reduce to a gentle heat.
  • Boil for 3-3 1/2 hours, skimming the surface occasionally.
  • When soft, remove the tripe and allow to cool.
  • Cut it into small cubes.
  • Take 12 glasses of the cooking water and transfer into another pot.
  • Bring it to a gentle boil.
  • In a bowl, beat together the lemon juice and egg yolks and 2 tabs water.
  • Pour this mixture into the simmering water and add the tripe pieces, stirring until it thickens.
  • At the last minute, add the garlic and vinegar to taste.
  • Melt the butter in a small pot and add the chili.
  • Divide between serving bowls.
  • Top up with the tripe soup.



Serving suggestions
Serves 10