🍲 Tripe Soup (İşkembe Çorbası)

Name: Tripe Soup (İşkembe Çorbası)
Total time: 180 min
Yield: 6
Cuisine: Turkey
Ingredients: 800 g cleaned beef tripe; 2 L water; 1 egg yolk; 1 lemon, juiced; 30 g butter; 4 garlic cloves, crushed; 60 ml vinegar; Salt, pepper and chilli flakes

Origin: Turkey

195kcal

per serving · 300 g

65kcal

per 100 g

15 gProtein4.9 g / 100 g

10 gFat3.5 g / 100 g

10 gCarbs3.5 g / 100 g

İşkembe çorbası is a classic Turkish tripe soup: cleaned tripe simmered until tender, cut into strips and returned to its broth, which is thickened with egg and lemon and finished with butter. At the table it is seasoned with garlic steeped in vinegar. The soup is tangy, garlicky and silky, and is traditionally eaten late at night or early in the morning.

Diets

✓

Keto-friendly3.5 g carbs per 100 g

Pork — checkbecause of: tripe

Not vegetarianbecause of: tripe

Not veganbecause of: tripe, egg, butter

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairybecause of: butter

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

tripeegglemonvinegargarlicbutter

Recipe

6 servings180 min

Ingredients

800 g cleaned beef tripe
2 L water
1 egg yolk
1 lemon, juiced
30 g butter
4 garlic cloves, crushed
60 ml vinegar
Salt, pepper and chilli flakes

Method

Rinse the tripe well, cover with water and simmer for 2–2.5 hours until very tender.
Remove the tripe, cut into thin strips and return to the strained broth; season with salt.
Whisk the egg yolk with lemon juice, slowly whisk in a ladle of hot broth, then stir the mixture back into the pot without boiling.
Melt the butter with chilli flakes and drizzle over the soup.
Mix the garlic with vinegar and serve it alongside so everyone can season to taste.

How to make it lighter

Halve the butter drizzle or skip it; most of the flavour comes from garlic and lemon.
Skim the fat from the broth after simmering.
Tripe is low in calories but filling, so a large bowl fits easily into a light meal.

History

Tripe soup has a long history in Ottoman and Turkish cooking, and dedicated tripe-soup shops (işkembeci) still operate in Istanbul and other cities, often open late into the night. It is commonly eaten after a night out.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →