Photograph of the finished Iskembe corbasi

Middle East · Súp sách bò giấm tỏi kết trứng chanh

Iskembe corbasi

3 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef omasum tripe Beef omasum tripe 3.5 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Lime Lime 6
  • Photograph of Garlic Garlic 4
  • Photograph of Rice vinegar Rice vinegar ¾ cup
  • Photograph of Flour Flour 3.5 oz
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Salt Salt 1.1 oz

Method

  1. 1 Scrub the tripe with coarse salt and flour several times, then rinse until the water runs clear.
  2. 2 Simmer beef tripe for 2 hours with onions until tender, then slice into thin strips.
  3. 3 Sauté the butter with the flour until it forms a paste, then pour in the hot broth and stir until the soup thickens.
  4. 4 Beat the eggs with lemon juice, then pour in the hot soup ladleful by ladleful, stirring constantly.
  5. 5 Pour slowly and stir continuously; pouring once will cause the egg to curdle into strands.
  6. 6 Pour the egg mixture into a saucepan over low heat and serve with garlic vinegar and butter fried with chili powder.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 2: simmer beef tripe under high pressure for 40 minutes, then release the pressure naturally.

Start cooking