Turkish tripe soup (işkembe çorbası)

Directions

1. Thoroughly wash the tripe in cold water, then immerse it in a pot of boiling water: this water will become the broth for the soup. ⏱ ≈ 10 min
2. Regularly skim the foam that forms on the surface using a sieve. ≈ 3 min
3. Chop the onion into three or four pieces, and squeeze the lemon juice into the cooking water to remove the odor and blanch the tripe. ⏱ ≈ 10 min
4. Once the tripe has been cooked, remove it and cut it into small, bite-sized pieces. ≈ 8 min
5. Strain the broth into a container, then add the finely chopped tripe and bring back to a simmer over medium heat. ⏱ ≈ 10 min
6. In a separate bowl, crack the eggs, add the flour and a little water, then whisk. ≈ 4 min
7. Pour this mixture into the soup and simmer over medium heat until the flour smell disappears. ⏱ ≈ 10 min
8. Heat the chili pepper in a small amount of oil paint, then drizzle it over each plate just before serving. ⏱ ≈ 10 min
9. Crush the garlic and place it in a bowl of vinegar, and set it on the table so that everyone can help themselves. Black peppercorns can also be offered. ≈ 4 min