Tripe Soup Recipe

Ingredients:

For the Soup:
	Cleaned Beef Tripe	500	Grams
	Rock Salt	1	Tbsp
	Grape Vinegar	2	Tbsp
	Carbonate	1	Tsp (large)
	Dry Onion	1	Qty
	Bay Leaf	1	Qty
	Water (Hot)	5	Cup

For the Roux:
	Flour (Heaping)	1	Tbsp
	Fine Salt	1	Tsp
	Butter	2	Tbsp

For the Sauce:
	Grape Vinegar	2	Tbsp
	Fine Salt	1	Tsp
	Garlic (crushed)	4	Clove
	Butter	1	Tbsp
	Chili Pepper	1	Tsp

---

Instructions:

1. Cut the cleaned tripe from your butcher or giblet into 3-4 large pieces. First, wash the tripe by rubbing it under plenty of running water. Take it in a deep bowl and add 5-6 glasses of cold water, baking soda, vinegar and rock salt. Soak in this water for at least 1-1.5 hours.
   
2. Take the waiting tripe in a colander, wash it in plenty of water, drain it and boil it in plenty of water for 15-20 minutes. Chop the softened tripe into small pieces.
   
3. For its dressing, whisk 1 tablespoon of flour, 1 egg yolk, and juice of 1 lemon in a separate bowl until smooth.
   
4. Put the drained tripe, bay leaf, peeled and halved onion into the pressure cooker. Twist all the ingredients together a few turns.
5. Add 4-5 glasses of hot water to the tripe, mix it once and close the lid and boil for 35-40 minutes.
6. Turn on the pressure cooker and check the consistency of the soup, add hot water if necessary. Remove the cooked onions and bay leaves from the soup with a colander. Warm the seasoning you have prepared by taking the water from the soup, add it to the soup little by little and mix it. Bring to a boil and remove from the fire.
   
7. Add 1 teaspoon of salt and crush the garlic thoroughly. Add the vinegar to the crushed garlics you bought in a sauce bowl and mix.
8. For the topping, melt the butter in a sauce pan and heat the chili peppers until foamy. Take the soups that you will serve hot in bowls and add garlic vinegar sauce. Garnish with red oil. You can also serve it with fresh lemon slices if you wish. Bon Appetit!
   

---

Soup