Paca Corbasi (Turkish Tripe Soup)
This traditional Turkish tripe soup is known for its rich flavor and comforting qualities. Slowly simmered tripe is combined with a garlicky, acidic broth and finished with a flavorful butter and paprika drizzle. It's often enjoyed as a hearty and restorative meal.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 217 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gbeef tripe, cleaned and cut into 1-inch (2.5 cm) pieces
- 2 lwater
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
broth base
- 4 clovegarlic, minced
tempering
- 1 pcsegg yolk
- 1 tbspall-purpose flour
- 2 tbsplemon juice
- 1 tbspwhite vinegar
topping
- 2 tbspunsalted butter
- 1 tsppaprika
- 0.5 tspred pepper flakes(optional)
garnish
- 2 clovegarlic, minced
- 2 tbspwhite vinegar
Equipment
small pan · fine-mesh sieve · large pot · whisk · small bowl
The method
Step by step
- 1
Rinse the beef tripe thoroughly under cold running water.
About 2 min
Cook’s note: Ensure the tripe is very clean to avoid any unpleasant odors.
- 2
Place the cleaned tripe in a large pot and add the water.
- 3
Bring the water to a boil, then reduce the heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the tripe is very tender.
About 3 hr
Cook’s note: The longer you simmer, the more tender the tripe will become.
- 4
Once tender, remove the tripe from the pot and reserve the cooking liquid.
About 2 min
- 5
Finely chop or shred the cooked tripe into small, bite-sized pieces.
About 5 min
- 6
Strain the reserved cooking liquid through a fine-mesh sieve into a clean pot, discarding any solids.
About 2 min
Cook’s note: This ensures a clear and smooth broth.
- 7
Add the minced garlic (broth base) to the strained broth and bring it to a gentle simmer.
About 5 min
- 8
In a separate bowl, whisk together the egg yolk, all-purpose flour, lemon juice, and white vinegar (tempering ingredients) until smooth.
About 2 min
Cook’s note: This mixture is called a 'terbiye' and thickens the soup.
- 9
Gradually ladle some of the hot broth into the egg yolk mixture, whisking constantly to temper it and prevent the egg from scrambling.
About 3 min
Cook’s note: Add the hot broth slowly, a little at a time, to gently raise the temperature of the egg mixture.
- 10
Pour the tempered egg yolk mixture back into the pot with the simmering broth, whisking continuously until the soup slightly thickens.
About 2 min
Cook’s note: Continue whisking for a minute or two after adding to ensure even thickening.
- 11
Add the chopped tripe back into the soup and season with salt and black pepper.
About 1 min
Cook’s note: Taste and adjust seasoning as needed.
- 12
For the topping, melt the unsalted butter in a small pan over medium heat.
About 2 min
- 13
Stir in the paprika and red pepper flakes (if using) and cook for about 30 seconds until fragrant, being careful not to burn the spices.
About 1 min
- 14
Ladle the hot paca corbasi into serving bowls.
About 1 min
- 15
Drizzle each serving with the spiced butter.
About 1 min
- 16
In a small bowl, mix the minced garlic (garnish) with the white vinegar (garnish) to create a garlicky vinegar sauce.
About 1 min
Cook’s note: This is a classic accompaniment to paca corbasi.
- 17
Serve immediately, offering the garlicky vinegar sauce on the side for individual preference.
Per serving
Nutrition
- Calories
- 217kcal
- Protein
- 16.6g
- Carbs
- 5.2g
- Fat
- 9.9g
- Fibre
- 0.5g
- Sugar
- 0.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Paca Corbasi in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil vigorously.
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