Iskembe Corbasi

🛒 Ingredients

• Cooked Beef Tripe 75 g · 72 kcal
• Garlic 5 g · 7 kcal
• Plain Full-Fat Yogurt 25 g · 15 kcal
• Egg Yolk 8 g · 27 kcal
• Unsalted Butter 8 g · 54 kcal
• Water 229 g · 0 kcal

👨‍🍳 Instructions

1. Thoroughly clean the beef tripe, rinse multiple times, and boil in fresh water for 3-4 hours until very tender; alternatively, use pre-cooked tripe and simmer for 1 hour.
2. Drain the cooked tripe, let it cool slightly, then finely chop it into small, uniform pieces. Set aside.
3. In a large pot, bring fresh water or broth to a simmer and add the chopped tripe. Cook for about 30 minutes, allowing the flavors to meld.
4. Prepare the tempering (terbiye): In a bowl, whisk together the yogurt, egg yolk, and freshly minced garlic until smooth. Gradually add a ladleful of the hot soup liquid to the terbiye, whisking constantly to prevent curdling.
5. Pour the warmed terbiye mixture slowly back into the pot of simmering soup, stirring continuously. Bring the soup to a gentle simmer for another 5-10 minutes, ensuring it does not boil rapidly.
6. Season the soup with salt to taste and a splash of vinegar. For serving, melt butter in a small pan, add red pepper flakes (pul biber), and cook briefly until fragrant.
7. Ladle the hot Iskembe Corbasi into serving bowls. Drizzle generously with the chili-infused butter and serve immediately with extra vinegar and garlic on the side for individual preference.