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Iskembe corbasi (tripe recipe from Turkey)


1 kilogram of tripe
1 tablespoon of salt
1 tablespoon of flour
3 meat stock cubes
2 egg yolks
1 lemon
1 cup of vinegar
3 cloves of garlic
5 tablespoons of butter
1 tablespoon of ground red pepper


Boil the tripe in 3 liters of salted water on low heat until it becomes tender (approximately three hours) making sure to remove the scum that surfaces when it starts boiling. Once the tripe is cooked, drain it, cut into thin strips and place it back in the broth. Bring the broth back to boiling, then lower the flame. In a small saucepan melt the butter, add the flour and lightly brown it. Stirring constantly, slowly add five ladles of boiling broth. Once the sauce is smooth, add it back to the broth, together with the meat stock cubes. Let it simmer for 15 minutes. In a small bowl, beat the egg yolks with the lemon juice. Slowly add some boiling broth to it, then add this sauce back into the broth. When it starts boiling again, turn the heat off. Serve in individual bowls drizzled with heated butter and red pepper flakes, accompanied with a cup of vinegar mixed with mashed garlic.