Tripe Soup
Sample Dishes from Turkish Cuisine
Tripe Soup (İşkembe Çorbası)
| Ingredients | Measure | Amount |
| Flour | 3 tablespoons | 18 grams |
| Margarine | 3 tablespoons | 30 grams |
| Water | 6 cups | 1200 grams |
| Salt | 2 teaspoons | 12 grams |
| Tripe (cleaned and pre-cooked) | 1 cup | 300 grams |
| Vinegar | ½ cup | 100 grams |
| Garlic | 4 cloves | 12 grams |
Preparation
Put the flour
in a saucepan and lightly brown with the margarin, add water and salt, stir
and leave to boil. Chop the tripe into 1 centimetre cubes, add to the boiling
mixture and cook for 10 minutes. Peel, wash and crush the garlic, mix with vinegar
and either add to the soup or serve seperately.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 100 cal |
| Protein | 10.0 g |
| Fat | 5.1 g |
| Carbohydrates | 2.9 g |
| Calcium | 65 mg |
| Iron | 0.86 mg |
| Phosphorus | 51 mg |
| Zinc | 2 mg |
| Sodium | 819 mg |
| Vitamin A | 100 iu |
| Thiamine | 0.01 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.84 mg |
| Vitamin C | - mg |
| Cholesterol | 45 mg |
Notes
It is dish which
is prepared in all regions. It is a tradition to drink this soup late at night
on special occasions and particularly after consumption of alcohol. In izmir,
the soup is treated with egg- lemon juice mixture. In Gaziantep it is prepared
with tomato paste, and in the Black Sea Region by adding a mixture of chickpeas,
yogurt and flour.