Karshat is a hearty Lebanese soup made by simmering tripe with garlic and lemon for hours until it becomes 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, drain and rinse under clean water.
Combine the tripe with fresh water, half the garlic and the bay leaves in a pot, bring to a boil, then simmer over low heat for 140 minutes until completely tender.
Add the remaining garlic, lemon juice and salt, simmer for a further 5 minutes, and serve hot.
Wash the tripe thoroughly before cooking, or an unwanted smell will linger in the soup. Do not shorten the simmering time; the tripe should not be served until fully tender. Allergens: this recipe contains none of the main allergen groups.
Adding a few drops of vinegar just before serving sharpens the flavour and balances the richness.
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