Turkish Hangover Cure: Iskembe Corbasi
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Iskembe corbasi, or tripe soup, is a traditional Turkish hangover cure — perfect for nights spent indulging in too much raki. This soup is great any day of the week, regardless of whether or not you’re recovering from a night of too much booze.
1/2 lb. veal tripe
4-5 cups water
2 tbs. butter
3 tbs. all-purpose flour
1 egg yolk
1/4 cup milk
2 garlic cloves
Cook the tripe with water and salt for about 1 1/2 to 2 hours, or until tender. If you like, you may use a pressure cooker so that it cooks faster. Remove the foam from the surface. Take the cooked tripe out of the water (but reserve the water) and cut it into bite-size chunks.
Melt the butter, add the flour, stir, and slowly add about 2 cups of warm boiled water, stirring constantly. Blend until smooth; then add the tripe. Cook 15-20 minutes over medium-low heat.
Slowly pour the egg yolk and milk into the pot while stirring very slowly. Cook for 3-4 more minutes over medium heat. If it is too thick, add a little bit more boiled water. Pour the soup into bowls.
Add mixture of melted butter and red pepper to the soup.
Mix the garlic and vinegar in a small bowl, and pour 1 tbs. into the soup.