Karshat is a hearty Lebanese soup made by simmering tripe with garlic and lemon for hours until tender. Served hot late at night, it can also be reheated and enjoyed the next day.
Boil the chopped tripe in boiling water for 10 minutes, then drain and rinse with fresh water.
Add the tripe to a pot with fresh water, half of the garlic, and the bay leaf. Bring to a boil, then simmer over low heat for 140 minutes, until fully tender.
Add the remaining garlic, lemon juice, and salt. Boil for another 5 minutes, then serve hot.
Wash the tripe thoroughly before cooking, or an unpleasant odor may remain in the soup. Do not shorten the simmering time; the tripe should not be served until fully tender. Allergen note: this recipe contains none of the major allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
