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turkish-tripe-soup

Traditional Turkish Tripe Soup (İşkembe Çorbası)

A rich and comforting Turkish Tripe Soup (İşkembe Çorbası) made with tender tripe, a creamy roux, and a zesty garlic-vinegar sauce. A traditional favorite enjoyed especially on cold days or late nights.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soup
Cuisine Turkish
Servings 4
Calories 280 kcal

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Whisk
  • Fine mesh strainer

Ingredients
  

Soup Ingredients

  • 500 g beef tripe cleaned and diced
  • 1 onion halved
  • 6 cups water
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Garlic Vinegar Sauce

  • 3 cloves garlic minced
  • 1/4 cup vinegar
  • 1/4 tsp red pepper flakes

Garnish

  • 1 tbsp butter
  • 1 tsp paprika
  • lemon wedges

Instructions
 

  • 1 – Prepare the Tripe
  • Rinse the tripe thoroughly under cold water. Boil for 10 minutes, then drain and rinse again.
  • 2 – Simmer Until Tender
  • Add tripe, water, and halved onion to the pot. Simmer gently for 60–90 minutes, until the tripe is tender.
  • 3 – Strain the Broth
  • Remove the onion and strain the broth for a clean, smooth base. Return the broth to the pot.
  • 4 – Make the Roux
  • In a separate pan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
  • 5 – Add Milk and Tripe
  • Slowly whisk the roux into the hot broth. Add milk and diced tripe, then simmer for 10–15 minutes. Season with salt and black pepper.
  • 6 – Prepare the Garlic Vinegar Sauce
  • Mix minced garlic with vinegar and red pepper flakes. Let it sit for 5 minutes before serving.
  • 7 – Serve
  • Serve hot with garlic vinegar sauce, lemon wedges, and optional paprika butter.

Notes

• For best flavor, soak the tripe in cold water with a splash of vinegar for 15 minutes, then rinse well.
• A pressure cooker can reduce the simmer time to about 40 minutes.
• Add a little more broth if you prefer a thinner soup.
• Store leftovers refrigerated and consume within 3 days.