Tripe Soup – Iskembe Corbasi

Carefully rinse the tripe under running water, cut into very fine strips about 2.5 cm long and place in a saucepan with 1 l of salted water. Cook at low temperature with the lid closed for about 20 minutes and then remove the tripe from the clear soup with a slotted spoon. Set the clear soup aside.

In a second saucepan, heat half the butter. Stir in the flour and sweat it lightly. Gradually add half of the clear soup and bring to a simmer. Add the rest of the clear soup and the tripe. Let everything bubble up repeatedly and continue to cook at a low temperature for about 10 minutes and then cool down a little bit.

Mix the egg yolks with the juice of one lemon. Now stir the mixture into the slightly cooled soup and heat gently until the soup thickens. (But do not let it bubble up any more). Season to taste with salt and freshly ground pepper.

Heat the remaining butter and stir in the paprika powder. Mix the garlic with the vinegar and a little bit of water.

Arrange the soup and add a little bit of paprika butter and garlic vinegar on each plate. Serve with fresh pita bread or baguette.

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