Turkish tripe soup
Overview
A warm feeling in winter: There are roasted tripe shops on Türkiye Street, and there are also shops specializing in tripe soup. There used to be a famous tripe soup restaurant near where I lived. The first time a local friend took me there. There was a time when I felt like I was addicted and I kept going to drink. Later, I was afraid of getting fat, so I controlled myself to eat less. Tripe strengthens the spleen and stomach, nourishes qi and blood, and can also protect against cold. Now that the weather is getting colder, drink two bowls of thick tripe soup to spend the winter warmly.
Tags
Ingredients
Steps
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Rinse the tripe repeatedly with water and cut into several large pieces. Cut onion into quarters. Unpeeled, cut the garlic in half crosswise.
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Put all the chopped ingredients into the pressure cooker and add cold water over the tripe.
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Cover the pot, cook over high heat until the pressure valve rises, then reduce to low heat and cook for 40 minutes.
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After cooking, remove the tripe and cut into small pieces. Put flour and a little water in a bowl and mix well to form a paste. Remove the onions and garlic from the tripe soup and pour the liquid into another pot.
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Heat the pot, add the roux to the soup and stir constantly, then add the tripe and cook while stirring. After the water boils, add salt to taste, continue to simmer for 5 minutes and then turn off the heat.
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Add yogurt and egg yolk into a bowl and stir into a paste. Add it to the tripe soup after turning off the heat with a strainer. Stir the soup while adding. Stir until even and ready to serve.
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Make red oil for tripe soup: Add butter to a small milk pot and heat it, then add a spoonful of chili powder.
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Make garlic grape vinegar: Add minced garlic to grape vinegar.
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After the soup is served, pour a spoonful of red oil and a spoonful of garlic vinegar and serve.
