Iskembe Çorbasi

Product :paprika
Category : soups
Nº of Portions :5
Origin : Turkey
Source : From the book ?The Complete Middle East Cook Book? by Tess Mallos

Method :
Wash tripe, cover with cold water and bring to the boil. Pour off water, add 5 cups cold water and onion and return to heat. Add 2 teaspoons salt and white pepper to taste. Cover and simmer gently for 2 hours until tender. Remove onion and discard. Lift out tripe and cut into small strips. Reserve liquid. Melt butter in a small saucepan and stir in flour. Cook for 1 minute without allowing flour to colour. Stir in milk and 3 cups liquid from tripe. Stir constantly until thickened and bubbling, then leave over low heat to simmer gently. Beat egg yolks in a mixing bowl and beat in lemon juice. Pour in thickened liquid stirring constantly. Return tripe strips to tripe liquid remaining in pan and pour in egg mixture, stirring constantly. Still stirring, cook over gentle heat until soup bubbles gently. Adjust seasoning and remove from heat. Blend paprika into oil and set aside. Combine garlic and vinegar , put into a small bowl and place on the table. Serve soup in bowls with a little paprika oil floated on top as garnish. Garlic-vinegar mixture is added according to individual taste.
Advice :
500g tripe
1 small onion, quartered
White pepper
¼ cup butter
¼ cup plain flour
½ cup milk
2 egg yolks
2 tablespoons lemon juice
2 teaspoons paprika
1 tablespoon oil
3-4 cloves garlic, crushed
1/3 cup white vinegar

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