Eat & Drink
Originally published on Monday, 15th December 2008
Turkish Tripe and Garlic Soup
Serves 4
Cooking tripe really isn’t a big deal, and in this country the butchers tend to sell only cleaned, pre-cooked tripe so most of the work is already done for you.
Ingredients
3 tbsp butter
3 tbsp flour
a litre of chicken stock
400 grams blanched and pre-cooked veal tripe, sliced into small pieces
2 egg yolks
1 tsp sea salt
3 cloves of garlic
8 tbsp grape or apple cider vinegar
chili flakes
Instructions
Place the butter in a small soup pot over low heat. When the butter has melted, scatter over the flour and stir with a wooden spoon until the flour is thoroughly combined with the flour. Continue to cook for a few minutes or until the flour has darkened in colour to a golden brown.
Slowly whisk in the stock, being careful to break up any lumps that develop. Increase the heat and bring to a simmer. Add the tripe pieces and simmer for 15 minutes.
Place the egg yolks in a bowl and add a ladleful of the soup. Stir briskly with a fork until well mixed and pour the mixture into the soup pot. Reduce the heat and simmer very gently for 3-4 minutes or until the soup has thickened slightly.
Place the garlic and salt in a mortar and pestle and pound to a paste. Remove to a bowl and stir in the vinegar.
Ladle the soup into bowls and spoon over some of the garlic-vinegar mixture over top. Scatter with a generous quantity of the chile flakes and mix well. Serve hot.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk