This classic late-night soup is made by simmering cleaned tripe until tender, then thickening the broth with an egg mixture. Serve it with a garlic-vinegar sauce. It is a hearty offal soup enjoyed piping hot in the early morning or on cold winter days.
Scrub the tripe thoroughly in vinegar water, then rinse it. Blanch it in boiling water for a few minutes and discard the water.
Put the tripe in a pot of fresh water, add the onion, and simmer over low heat until the tripe is tender.
Slice the cooked tripe thinly and return it to the cooking liquid. Season with salt and bring to a boil. Whisk together the yogurt, egg yolk, flour, and lemon juice. Temper the mixture with some hot soup, then slowly stir it into the pot.
Melt the butter and sauté the crushed garlic and red pepper flakes. Drizzle the mixture over the soup and serve hot with vinegar.
Contains egg and wheat (in the thickener). Before cooking, scrub the tripe thoroughly in vinegar water; tripe that is not cleaned well can leave an unpleasant odor in the soup.
Bu miktar kaç kişilik oluyor, biraz belirsiz kaldı? Kaç gün buzdolabında dayanıyor?
Pişirme süresi fırın tipine göre değişir mi? Bu miktar kaç kişilik oluyor, biraz belirsiz kaldı? Malzemeler oda sıcaklığında mı olmalı, buzdolabından çıkar çıkmaz mı kullanılmalı?
Bu tarifte şeker miktarını azaltsam tadı çok mu değişir? Bu tarifi büyük boy tepside iki katına çıkarsam pişirme süresi ne kadar uzar?
Dondurucuda saklanabilir, tüketmeden önce oda sıcaklığında çözdürmeniz yeterli.
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