Turkish Tripe Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g tripe, washed and pre-cooked
- 3 small clove (s) garlic, more if desired
- 500 g natural yohurt, 3.5% fat content
- water
- 1 teaspoon, heaped chilli flakes (powdered beaver)
- 1 tablespoon butter
- 1 tablespoon, leveled flour
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Mix the natural yoghurt with water until it has completely dissolved. Remove a little and mix with the flour. Put aside.
- Peel and chop the garlic. Melt the butter and add the garlic and powdered bread and sweat while stirring. Be careful not to turn brown.
- Then add the pre-cooked tripe and keep stirring. Deglaze with the yogurt-water mixture and turn the stove down to medium heat. Keep stirring. When the soup starts to boil, stir in the flour-water mixture. The soup no longer needs to be stirred when it is boiling. Continue cooking over medium heat.
- Sprinkle with black pepper and serve with flatbread.
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