İşkembe Çorbası

A restorative tripe soup thickened with egg yolk and vinegar, traditionally eaten late at night in Istanbul.

Ingredients

• 500g red lentils
• 1 cup rice pilaf
• 2 tsp sliced scallions
• 1 tsp cracked black pepper
• 2 tbsp olive oil
• 1 cup baby potatoes, sliced
• a handful of fresh dill, chopped
• toasted pine nuts, to taste
• 2 cups chicken stock
• a pinch of dried mint
• a generous handful of eggplant

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the sliced scallions and finely chopped red onion gently until soft and fragrant.

2. 2

   Stir in the dried mint and ground sumac, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and red onions, stirring well to coat everything in the spiced base.

4. 4

   Pour in the beef stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 2 hrs.

6. 6

   Stir in the pide bread and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the butter-fried pita and adjust the seasoning to taste.

💡 Tips