İşkembe Çorbası (Tripe Soup)

Ingredients:

• 500 grams (about 1 lb) cleaned and washed beef tripe, thinly sliced
• 2 liters (about 8 cups) water
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter or vegetable oil
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons vinegar (optional)
• Lemon wedges for serving
• Finely chopped fresh parsley for garnish

Instructions:

1. In a large pot, bring the water to a boil. Add the sliced beef tripe and cook for about 10 minutes. Drain and rinse the tripe under cold water. Set aside.
2. In the same pot, heat the butter or vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
3. Stir in the flour and cook for another 2-3 minutes to form a roux.
4. Add the tomato paste and paprika to the pot, and cook for an additional 2 minutes, stirring constantly.
5. Gradually pour in the water, stirring constantly to prevent lumps from forming. Bring the mixture to a boil.
6. Add the cooked beef tripe to the pot and reduce the heat to low. Let the soup simmer for about 1-2 hours, or until the tripe is tender.
7. Season the soup with salt and pepper to taste. If desired, add vinegar for a tangy flavor.
8. Once the soup is ready, ladle it into serving bowls.
9. Garnish each bowl of soup with freshly chopped parsley and serve hot with lemon wedges on the side.
10. Enjoy your hearty İşkembe Çorbası with crusty bread or rice on the side!

This recipe serves 4-6 people. Adjust the ingredients according to your preferred serving size.