Paca Corbasi (Turkish Tripe Soup)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the beef tripe thoroughly under cold running water.

   Ca. 2 min.

   Kokkens note: Ensure the tripe is very clean to avoid any unpleasant odors.

2. 2

   Place the cleaned tripe in a large pot and add the water.

3. 3

   Bring the water to a boil, then reduce the heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the tripe is very tender.

   Ca. 3 t.

   Kokkens note: The longer you simmer, the more tender the tripe will become.

4. 4

   Once tender, remove the tripe from the pot and reserve the cooking liquid.

   Ca. 2 min.

5. 5

   Finely chop or shred the cooked tripe into small, bite-sized pieces.

   Ca. 5 min.

6. 6

   Strain the reserved cooking liquid through a fine-mesh sieve into a clean pot, discarding any solids.

   Ca. 2 min.

   Kokkens note: This ensures a clear and smooth broth.

7. 7

   Add the minced garlic (broth base) to the strained broth and bring it to a gentle simmer.

   Ca. 5 min.

8. 8

   In a separate bowl, whisk together the egg yolk, all-purpose flour, lemon juice, and white vinegar (tempering ingredients) until smooth.

   Ca. 2 min.

   Kokkens note: This mixture is called a 'terbiye' and thickens the soup.

9. 9

   Gradually ladle some of the hot broth into the egg yolk mixture, whisking constantly to temper it and prevent the egg from scrambling.

   Ca. 3 min.

   Kokkens note: Add the hot broth slowly, a little at a time, to gently raise the temperature of the egg mixture.

10. 10

    Pour the tempered egg yolk mixture back into the pot with the simmering broth, whisking continuously until the soup slightly thickens.

    Ca. 2 min.

    Kokkens note: Continue whisking for a minute or two after adding to ensure even thickening.

11. 11

    Add the chopped tripe back into the soup and season with salt and black pepper.

    Ca. 1 min.

    Kokkens note: Taste and adjust seasoning as needed.

12. 12

    For the topping, melt the unsalted butter in a small pan over medium heat.

    Ca. 2 min.

13. 13

    Stir in the paprika and red pepper flakes (if using) and cook for about 30 seconds until fragrant, being careful not to burn the spices.

    Ca. 1 min.

14. 14

    Ladle the hot paca corbasi into serving bowls.

    Ca. 1 min.

15. 15

    Drizzle each serving with the spiced butter.

    Ca. 1 min.

16. 16

    In a small bowl, mix the minced garlic (garnish) with the white vinegar (garnish) to create a garlicky vinegar sauce.

    Ca. 1 min.

    Kokkens note: This is a classic accompaniment to paca corbasi.

17. 17

    Serve immediately, offering the garlicky vinegar sauce on the side for individual preference.