How to Make Restaurant-Style Tripe Soup ? | 50 Years of the Perfect Recipe

This tripe soup recipe is a special recipe that I got from my father, who has been a chef for 50 years. This recipe, prepared using traditional methods, allows you to catch the restaurant-style flavor one-on-one at home. When you pay attention to the tricks, you will get a soup with a perfect consistency, odorless and delicious.
Materials
For The Tripe:
• 1 kg beef tripe (well cleaned)
• 2 tablespoons of vinegar
• 1 tablespoon lemon juice
• 2 bay leaves (optional)
• 5-6 black peppercorns (optional)
For Decency:
• 2 egg yolks
• 6-7 tablespoons of yogurt
• 1 tablespoon flour
• 1 tablespoon lemon juice and vinegar mixture
• 1 cup cold tripe boiling water
For The Soup:
• 2 tablespoons of butter (for 1 tablespoon of butter on top)
• 2 tablespoons flour
• 4 cups of water
• 2 cups cold tripe scalding water
• 2 teaspoons salt
• 1 garlic clove and vinegar (for serving)
Powdered red pepper or chili flakes (optional)
Its making:
clean 1 kg of beef tripe thoroughly.
In a large bowl, soak the tripe with 2 tablespoons of vinegar and 1 tablespoon of lemon juice for 30-40 minutes, remaining completely in the water.
Boil the tripe in a saucepan for about 15 minutes and pour the resulting water.
• Take it back into the pot and let it boil for the second time. To remove the smell, add 2 bay leaves and a grain of black pepper to it.
Remove and wash the cooked tripe for about 30-40 minutes.
Boil again in plain water for 10 minutes and then drain. Do not pour the last scalding water and cool it.
Chop the tripe into small cubes.
• take 1 spoonful of vinegar and 1 spoonful of lemon juice in a container and let it rest.
• Add 1 tablespoon of butter to a saucepan.
• After the fat melts, add 2 tablespoons of flour and fry.
• Add 4 cups of water and 1 cup of cold tripe water that we have reserved to it.
Ensure that the flour melts completely by stirring constantly with a wire beater.
Add the tripe cubes that we have chopped and let the soup boil.
Preparation of the Dressage:
In a separate bowl, whisk 2 egg yolks, 1 tablespoon of flour and 6-7 tablespoons of yogurt to get a smooth consistency.
• Continue to beat the dressing by adding 1 cup of cold tripe juice, 1 tablespoon of lemon juice and vinegar mixture to it.
• Warm the dressing by adding a glass of cold tripe broth to the boiling soup and immediately warm the dressing by taking it into the dressing from the warming soup.
Mix well by adding a few more ladles.
• Quickly add the prepared dressing to the soup and stir constantly. It is very important to be fast at this stage! If you pour it without heating, the finishing will be cut off and the soup will become lumpy.
• Add 2 teaspoons of salt to the soup and bring to a boil. 10 minutes is enough.
• Put 1 tablespoon of butter directly on it, cover without stirring and remove from January.
• Your restaurant-style tripe soup is ready!
• In a separate bowl, you can fry powdered red pepper or chili flakes in butter and pour it over.
• You can serve it with crushed garlic and vinegar on the side.
Tricks:
Soaking tripe in vinegar and lemon water helps bacteria die and reduces its odor.
Be sure to pour the first and second boiling water, so that your soup does not smell heavy.
Save the last boiling water, it adds flavor to the soup.
• When adding the dressing, you should first warm Octopus with cold tripe juice to balance the temperature of the soup and warm the dressing with lukewarm soup. A sudden temperature difference causes a break in manners, you have to be fast here.
• If you put the butter added to the soup directly, you will catch the restaurant-style flavor.
Garlic and vinegar complement the taste of the soup in the service, make sure to put it next to it.
Enjoy your meal!
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