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Polatlı tripe soup

Serves 612 h 45 minOfficial

Ingredients

  • 1,522 gBeef bone stock
  • 1,000 gBeef tripe
  • 5 gSalt step 2
  • 50 gWheat flour
  • 50 gButter step 5
  • 15 gGarlic step 5
  • 10 gSalt step 5
  • 5 gGround black pepper
  • 30 gButter step 6
  • 20.6 gLemon juice
  • 10 gGarlic step 6

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Beef bone stock56%
  2. Beef tripe37%
  3. Butter 3%
  4. Wheat flour 2%
  5. Garlic 1%
  6. Lemon juice 1%
  7. Salt 1%
  8. Ground black pepper 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. If you have no stock ready, simmer marrow bones in plenty of water over low heat for about 12 hours.

    12 h

  2. Boil the cleaned tripe in enough water to cover, with the salt, for about 45 minutes.

    45 min

  3. Drain, rinse well and chop.

  4. Dissolve the flour in the stock without toasting it. Stir constantly so it does not form lumps.

  5. Add the chopped tripe. Stir in the butter, salt, black pepper and garlic and boil until it thickens.

  6. For the sauce, mix the butter, lemon juice and crushed garlic well. Add it to the soup as you like and serve hot.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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