Recipe of Tripe Soup: A Hearty Turkish İşkembe Çorbası

Recipe of Tripe Soup: Turkey is the country where tripe broth, also known as “şkembe orbas,” began. Tripe, which is the interior of a sheep, cow, or goat’s intestines, is used to make this hearty and filling broth. Tripe is a nutritious component for soups because it is a high-protein meal that is also nutrient-dense in vitamins and minerals. Turkish cuisine’s main dish, şkembe orbas, is frequently offered as a customary breakfast or late-night snack.

Recipe of Tripe Soup: A Hearty Turkish İşkembe Çorbası

Recipe of Tripe Soup: A Hearty Turkish İşkembe Çorbası

In this article, we’ll give you a step-by-step formula for tripe soup as well as some advice on how to make it tasty.


  • 500 grams of tripe, cleaned and sliced into thin strips
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons of tomato paste
  • 1 tablespoon of red pepper flakes
  • 2 tablespoons of all-purpose flour
  • 1 liter of water
  • 1 cup of plain yogurt
  • 1 egg yolk
  • 2 tablespoons of lemon juice
  • Salt and pepper to taste
  • 2 tablespoons of vegetable oil
  • Fresh parsley for garnish


  1. Tripe should be cleaned and thinly sliced. Tripe can be purchased already cleansed from your neighborhood butcher, or you can clean it yourself by scraping off any fat or impurities and giving it a good rinsing.
  2. Vegetable oil should be heated in a sizable saucepan over a medium-high flame. Once they are tender and transparent, add the sliced garlic and onion and sauté for an additional two to three minutes.
  3. Sliced tripe can now be added to the saucepan and sautéed for an additional 5-7 minutes while stirring periodically.
  4. Stir well before adding the tomato puree, red pepper flakes, and all-purpose flour to the saucepan.
  5. Stir everything together in the saucepan after adding the water.
  6. When the tripe is soft and the stock has thickened, bring the soup to a boil, then turn the heat down to low and let it simmer for one to two hours.
  7. Whisk the basic yogurt, egg yolk, and lemon juice until well combined in a different dish.
  8. When the tripe is cooked through, turn off the heat and allow the broth to settle.
  9. Pour the yogurt concoction into the pot gradually and stir to thoroughly incorporate. To prevent the yogurt from curdling, make sure the broth is not too heated.
  10. Add salt and pepper to flavor when preparing the broth.
  11. Hot broth should be served with fresh cilantro on top.

Tips to Make Tripe Soup Delicious

  • While the tripe is simmering, you can add some meat or lamb bones to the saucepan to give the broth more flavor.
  • For additional texture and nutrients, you can also add some chopped veggies to the broth, like potatoes or carrots.
  • For a tangy taste, some people like to add a tablespoon of vinegar to the broth.
  • More flour can be added or the broth can be cooked for longer to achieve the desired viscosity if you prefer a thicker soup.
  • To fit your preferences, you can also change the proportion of red pepper powder. Add more if you like it hot; use less if you like it moderate.



Turkish food is known for its flavorful and filling tripe broth. It is simple to prepare and can be altered to fit your personal tastes. You can make a delicious and filling dish of tripe soup by following this recipe and our suggestions; your taste receptors will thank you. One thing to bear in mind is that making tripe soup is not a simple or fast process. It takes some time and work, particularly when washing the tripe. Nevertheless, the effort will be repaid with a delectable and healthy soup that is ideal for any time of day.


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