Tripe Soup (İşkembe Çorbası) Recipe: How to Make Tripe Soup?
Date of the tripe soup comes from Ottoman Turkey has become very famous in the province. Aside from the taste of Bur tripe made from beef tripe, its benefits are part of the meals everyone should eat, even if it’s recommended by their doctors. The tripe soup, which has a high nutritional value, is usually the most commonly consumed soup in soup makers. Don’t drink it in the morning and noon in the evening. The seasoned tripe soup of the vinegar, which is even more delicious with the taste of lemon juice, is a cure. Beautifully washed and cleaned, the rumen has benefits such as strengthening the immune system and reducing the risk of upper respiratory infection.
Tripe Soup (İşkembe Çorbası) Tripe, a great source of protein, is a high-fat, calcium-rich, low-fat food. Depending on the amount of vitamins and minerals contained in the low-calorie tripe soup, the immune system, especially influenza, strengthens colds and the risk of developing infections of the upper respiratory tract. If you consume daily, vitamin B12 is enough to meet your needs. Although it is generally believed that it increases cholesterol levels in the population, 80 g of cooked tripe contains 133 mg of cholesterol. The maximum amount of healthy cholesterol that an adult can receive is 300 mg. So you can drink with peace of mind. You can also prepare the usual tripe soup, which leaves traces on the palate.
- 1 kg tripe (cleaned)
- 2 Tablespoons Flour
- 2 Egg Yolks
- 1 Lemon Juice
- 1 Cup of Vinegar
- 3-5 Cloves of Garlic
- Salt, Red Pepper
- 2 Tablespoons Butter
- 4 Garlic Cloves (for use when scalding)