Turkish Tripe Soup

"This recipe from Turkish cuisine is especially popular in the Balkans!"
Preparation30 min.
Cooking180 min.
Тotal210 min.
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  • tripe - 2 lb (1 kg) beef/veal
  • water - 6 cups
  • butter - 1/2 cup (125 g) unsalted
  • flour - 1 tablespoon
  • paprika - 2 tsp
  • milk - 1 cup
  • garlic - 6 cloves
  • red wine vinegar - 3 tablespoons
  • chili peppers - 6 dry
  • salt
  • black pepper - freshly ground


Put the well cleaned tripe to boil in enough water. 5 minutes after boiling point, strain it and wash it well again. Put it to boil again, but in a pressure cooker with 6 cups water for 3 hours, on medium heat.

Take the tripe out and cut it into thin strips. Heat the butter in a pan until light brown and braise the flour while stirring.

Add paprika, stir well and add the tripe. Pour some of the broth from the tripe in the pan to homogenize and pour this mixture into the remaining broth. Add the milk and simmer about 15 minutes. Sprinkle with salt and pepper to taste and pour it into bowls.

Serve the Turkish tripe soup with the standard spices for tripe: garlic crushed and mixed with vinegar, along with crushed chili peppers.


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