This soup is made by simmering lamb abomasum (the fourth stomach) until tender, then thickening the broth with an egg-lemon mixture. It is similar to tripe soup but has a lighter texture. This traditional one-pot recipe makes a hearty starter on cold days.
Simmer the cleaned lamb abomasum in plenty of water for about 1.5–2 hours, until tender.
Chop the cooked lamb abomasum into small pieces and briefly sauté it in butter with the onion and garlic.
Stir in the flour and cook briefly. Slowly add the cooking liquid, then simmer for 10 minutes.
Temper the egg yolk and lemon juice with a little hot soup, then stir the mixture into the pot. Do not let the soup boil; stir and serve.
Important: Do not let the soup boil after adding the egg mixture, or the egg may curdle. Remove the pot from the heat and stir the mixture in slowly. Allergens: contains wheat flour and egg.
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