Turkish Tripe Soup

Wash tripe in cold water and soak in vinegared water for 2-3 hours. Rinse.

Place in a large pot with plenty of water, simmer on low for 2-3 hours. When tender, drain and cut into strips.

Melt butter, add flour, cook 2 minutes. Gradually whisk in the cooking broth.

Add milk and bring to a boil over medium heat, stirring. Season with salt and pepper.

Add sliced tripe and cook 15 more minutes.

Temper egg yolks with a small amount of hot soup, then stir in.

Mix garlic with vinegar and prepare red pepper flakes as side condiments.