Turkish · Dinner
Tripe Soup (Low-Chol)
Turkish-style tripe soup built on light beef stock thickened with egg and lemon instead of cream. Simmered beef tripe becomes tender in a paprika-tinged broth, finished with a garlic-vinegar drizzle and dried chili oil, then served hot with bread.
$5
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
295Calories
24.6gProtein
18.2gFat
8.1gCarbs
1.7gSugar
1.1gFiber
780mgSodium
78mgChol
4.9gSat Fat
480mgPotassium
75mgCalcium
3.1mgIron
1.8mcgVitamin B12
9mgVitamin C
low-cholesterol
low-calorie
gluten-free
low-carb
low-chol
Instructions
1
Prep
Rinse the tripe under cold water in a colander, trim any remaining fat, and pat dry with paper towels.
2
Simmer
Place the tripe in a pot with water, bring to a boil, then reduce heat to low and simmer 2 hours until fully tender.
3
Drain
Pour the tripe through a colander, discard the cooking water, and rinse once more with warm water.
4
Simmer
Return the tripe to the pot with beef stock and bring to a gentle simmer over medium heat for 20 minutes.
5
Bloom
Warm the olive oil in a small pan over medium-low heat, stir in the paprika and dried chili flakes, and cook 30 seconds until fragrant.
6
Temper
In a small bowl, whisk the egg yolk with lemon juice, then slowly ladle in 2 tablespoons of hot broth while whisking constantly.
7
Finish
Stir the tempered yolk mixture back into the pot off the heat with salt and black pepper, stirring until slightly thickened.
8
Build
In a small bowl, stir together the minced garlic and white wine vinegar to make the garlic-vinegar drizzle.
9
Plate
Ladle the soup into a bowl, drizzle with garlic-vinegar sauce and chili oil, scatter parsley and chili flakes on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef tripe
- 3 cups720ml beef stock, low-sodium
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp white wine vinegar
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp dried chili flakes, plus a pinch for garnish
- 2 tsp2 tsp olive oil
- 22 egg yolk
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp parsley for garnish
