Soup Late night Istanbul

Tripe soup

Name: Tripe soup
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Yield: 6
Cuisine: Marmara
Ingredients: 800 g Tripe, cleaned; 2.5 litres Water; 40 g Flour; 50 g Butter; 2 pcs Egg yolks; 1 pcs Lemon juice; 4 cloves Garlic; 3 tbsp Vinegar; 10 g Salt

Three hours of simmering and a liaison. What decides the smell is not the recipe but how well the tripe was cleaned.

Soups · Marmara · One pot · Weekend batch

210 minTime

230Kcal / serving

1378Total kcal

Preparation: 20 min
Cooking: 190 min
Difficulty: Hard
Cost: Cheap
Season: Autumn, Winter

Where this dish comes from

The soup of the small hours — Istanbul’s işkembeciler have kept the same opening times for centuries. Tripe needs long cooking because the stomach wall is smooth muscle dense with collagen, and that collagen only becomes gelatin over hours above 80 °C. The garlic vinegar added at the table is function rather than tradition: acid cuts the fat and lightens what is left in the mouth.

Method

Before the heat goes on

Wash the tripe three times, rubbing it with coarse salt, changing the water each time.
Have the liaison ready in a bowl.

You will need: A deep pan, or a pressure cooker · A whisk

Put the washed tripe in cold water, boil it, then after five minutes pour the water away entirely and rinse the pan.

Look for The discarded water should be cloudy and smell: that is the sign it worked.

Why The first boil takes the soluble odorous compounds and any residue off the surface into the water, and throwing that water away is the single step that decides how the soup smells.

If it went wrong

If you forgot to discard the first water the smell stays all the way through. Do not skip it next time, and balance this batch with plenty of garlic vinegar.
Cook it in fresh water for three hours just below the boil — forty-five minutes in a pressure cooker.

Look for A piece should tear easily between two fingers. If it does not, another thirty minutes.

Why The collagen in smooth muscle becomes gelatin over hours above 80 °C, and that conversion both makes the tripe chewable and gives the soup its body. Cut the time and the tripe stays rubber.
Lift the tripe out and cut it into fine strips; strain the liquid, measure it and return it to the pan.

Look for The strips want to be 3–4 mm wide.

Why Fine cutting makes it easy to chew and the strips sit properly on a spoon; a thick piece is still hard work after three hours.
Cook the butter and flour together for two minutes, loosen with some of the hot liquid and stir it into the pan. Simmer five minutes.

Look for It should coat the back of the spoon.

Why The liquid is already thick with its own gelatin, but the flour adds a smoothness on top of it; the characteristic velvet of this soup comes from the two together.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

A gluten web is forming Gliadin and glutenin hydrated into an elastic net. This is what will hold the gas. no way back
Whisk the yolks with the lemon, add four ladles of hot soup slowly, pour it back and heat three minutes WITHOUT boiling. Add the salt.

Look for The soup should thicken slightly and turn cream-yellow; visible specks mean it went too far.

Why Egg yolk sets at 70 °C, and added straight to a boiling soup it becomes flecks of omelette. Ladling warms it gradually instead.

If it went wrong

If the egg has set, pass the soup through a fine sieve: the specks stay behind and the texture is saved.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

A gluten web is forming Gliadin and glutenin hydrated into an elastic net. This is what will hold the gas. no way back

The egg is setting Proteins unfold and link up, binding everything together. This is where creaminess comes from. no way back

Salt · 0.28% Low. Everything reads flat and nothing steps forward.
Crush the garlic into the vinegar and take it to the table in its own bowl.

Look for The vinegar should go cloudy and smell of garlic; ten minutes of standing settles it.

Why The garlic vinegar goes on the plate rather than into the pan: everybody wants a different amount of acid, and in the pan it risks splitting the liaison.

A gluten web is forming Gliadin and glutenin hydrated into an elastic net. This is what will hold the gas. no way back

Salt · 0.28% Low. Everything reads flat and nothing steps forward.

What the model could follow

This recipe was run through the engine step by step — what goes in when, and at what temperature and for how long. The reactions above come from that run.

peak 100 °C · 201 minutes · engine 1.0.0 · confidence low

What can go wrong here

The yoghurt sauce curdled⌄

What happened

The yoghurt passed 85 °C. The casein micelles lost their charge, the protein clumped and released the water it was holding. Once split, it does not come back.

By the numbers

Stabilise 500 g of yoghurt with a tablespoon of starch and one yolk, stir in one direction, never boil.

Without a thermometer

Catch the threshold by eye: the moment a few large bubbles appear on the surface you are around 85 °C, take it off. The sauce is ready when it coats the back of a spoon — draw a line with your finger and the line should hold.

Servings

6

Ingredients

800 g Tripe, cleaned
2.5 litres Water
40 g Flour
50 g Butter
2 pcs Egg yolks
1 pcs Lemon juice
4 cloves Garlic
3 tbsp Vinegar
10 g Salt

What did you think

Who is eating

Everyone A baby under one Pregnant A child An athlete

We hold no safety rule for this group that a dish could break — training, or an age, does not make food dangerous. The thresholds below are about the person rather than about the dish.

Not about the dish — about the person

Protein in a day

0.83 g/kg

An adult Context established

Per day, 0.83 g for every kilogram of body weight — about 58 g a day for somebody of 70 kg. This is a floor: the amount that prevents a shortfall, not an optimum.

European Food Safety Authority, Dietary Reference Values for protein, 2012

Salt in a day

5 g 2000 mg

An adult Context established

Under 5 g of salt a day, which is under 2000 mg of sodium — just under a teaspoon. A label usually gives sodium, and the two are not the same number: salt is about 2.5 times the sodium.

World Health Organization, Salt reduction

What is done, and what is not: There is no calorie target here: daily energy need depends on age, body composition and training volume, and a figure written without them is a guess that looks certain. The protein calculation is offered because it rests on a sourced range and a single input. Supplements, and rapid weight cutting in weight-class sports, are conversations to have with a professional.

This choice is not stored anywhere.

Diets

Gluten-free Suitable with a substitution Flour Instead: Flour → Rice flour / Wholegrain cornmeal
Vegan Not suitable Beef tripe, Butter, Egg
Vegetarian Not suitable Beef tripe
Lactose-free Suitable as it is
Diabetes-friendly It depends Quickly digested starch. Cooling it builds resistant starch, and fat, protein, fibre or acid alongside it flattens the curve.

This verdict comes from the recipe\u2019s own ingredient list. The label on a packaged ingredient is always the last word.

What a swap costs

Flour → Rice flour Stops happening: A gluten web is forming +0 kcal · +0.0 g fat · -0.3 g protein
Flour → Wholegrain cornmeal Stops happening: A gluten web is forming +0 kcal · +0.2 g fat · -0.2 g protein

Computed weight for weight. A ratio per pair would be better, and there is no sourced table of them, so the assumption is stated rather than hidden.

Calculated nutrition

229.7 kcal
19.3 g Protein
7 g Carbohydrate
13.4 g Fat
0.4 g Fibre

Per serving, computed from raw weights as bought. Cooking drives water off and sometimes adds fat, and neither is accounted for.

composition figures unsourced · held in the system

After the heat goes off

Serving

Very hot in a deep bowl, with garlic vinegar, chilli and dried mint beside it; everybody builds their own.

Keeping · 2 days

Two days in the fridge. It sets to a jelly as it cools, which is the gelatin and a good sign.

Cooling and reheating

Lowest flame, stirring, never boiling. A liaison splits easily on a second heating.

Does not freeze

Not with the liaison in it. The boiled tripe and its liquid freeze separately for three months; make the liaison on the day.

What is left

The spare liquid becomes the base of other soups, and the strips are eaten cold with garlic vinegar as a meze.

For a child

Not recommended for a small child: the texture is hard to chew and the taste is unfamiliar to most children. For 12–36 months it does not suit at all. If a school-age child wants some, cut the strips very fine and leave the vinegar out.

If you have not got it

Vinegar → Lemon Lemon juice does the same job with a gentler acid; the tripe houses use vinegar because its sharpness cuts the fat better.

Where to go from here

Terbiye — tempering a sauce The method this recipe rests on
Beef tripe What it does in heat, water and acid
Egg What it does in heat, water and acid
Butter What it does in heat, water and acid
Wedding soup Similar method, or something that sits on the same table
Chicken broth soup Similar method, or something that sits on the same table
Yoghurt and rice soup Similar method, or something that sits on the same table
One pot Other recipes that answer the same need
Weekend batch Other recipes that answer the same need

Taste profile

What it tastes like

No axis sits clearly above the average: a balanced recipe.

Sweet 10
Salty 9
Sour 23
Bitter 10
Umami 21
Heat 3
Richness 20
Aroma 38

This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.

Computed similarity