A soup similar to tripe soup but with a lighter texture, made by boiling lamb şirden (abomasum) for a long time and thickening it with a tempering. This traditional one-pot recipe offers a filling starter on cold days.
Boil the cleaned tripe in plenty of water for about 1.5-2 hours until tender.
Cut the boiled tripe into small pieces and sauté briefly in butter with onion and garlic.
After adding the flour and sautéing, slowly stir in the boiling liquid and simmer for 10 minutes.
Temper the egg yolk and lemon juice with a bit of the hot soup, then add to the soup, stirring without letting it boil, and serve.
Important: Don't let the tempering boil once added to the soup, the egg may curdle; take it off the heat and stir it in slowly. Allergen: this recipe contains wheat flour and egg.
If you add a pinch of cumin to the water while boiling the abomasum, the soup's aroma is noticeably enriched.
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