Turkish Lamb Offal Soup
Kuzu İşkembe Çorbası
This hearty Turkish soup has a rich, savory flavor with tender lamb offal pieces in an aromatic garlic and vinegar-spiked broth. The soup has a clear, golden appearance with floating herbs and is considered a traditional hangover cure. It's perfect for those seeking an authentic taste of Turkish comfort food.
Ingredients
Instructions
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Clean the offal
Rinse the lamb tripe and kidney under cold running water for 5 minutes. Scrub the tripe with coarse salt to remove any remaining membrane. Cut both tripe and kidney into 2cm pieces. The pieces should be uniform and clean with no unpleasant odor. Do not skip the thorough cleaning as it affects the final taste.
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Boil the offal
Place the cleaned offal pieces in a large pot with cold water to cover by 5cm. Bring to a boil over high heat for 3-4 minutes. The water will become foamy and cloudy. Drain completely and rinse the offal again with cold water. Do not continue with the cooking water as it contains impurities.
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Start the soup
Return the blanched offal to the pot with 2 liters fresh water, quartered onion, and bay leaves. Bring to a boil over high heat, then reduce to low heat and simmer for 90-120 minutes until the meat is fork-tender. The broth should be clear and aromatic. Do not cook on high heat as it will make the meat tough.
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Make the roux
In a small pan, melt butter over medium-low heat for 1 minute. Add flour and whisk constantly for 3-4 minutes until the mixture is golden and fragrant. The roux should smell nutty but not burnt. Do not let it darken too much or it will taste bitter.
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Thicken the soup
Slowly add 2 ladles of hot broth to the roux while whisking continuously over low heat for 2-3 minutes. The mixture should be smooth and lump-free. Return this mixture to the soup pot and stir well. Do not add the roux too quickly or it will form lumps.
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Final seasoning
Season the soup with salt and black pepper, then simmer on low heat for 10 more minutes. The soup should coat a spoon lightly and have a silky consistency. Remove bay leaves and taste for seasoning adjustment. Do not oversalt as the flavors will concentrate.
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Prepare garlic mixture
Mince the garlic cloves very finely and mix with white vinegar in a small bowl. Let this mixture sit for 5 minutes at room temperature to meld the flavors. The garlic should be pungent but balanced. Do not add this directly to the soup as it should be served on the side.
Tips
Cooking Tips
The key to great offal soup is the double-boiling technique - first boiling removes impurities while the second long simmer creates tender meat and rich broth. Always start with cold water for the second cooking.
Alternatives
If lamb kidney is unavailable, use only tripe and add 200g lamb shoulder cut small. This creates a milder flavor but maintains the authentic texture and richness of the soup.
Serving & Storage
Serve hot with the garlic-vinegar mixture on the side, crusty bread, and pickled peppers. Store in refrigerator for up to 2 days - the soup actually improves in flavor overnight. Reheat gently without boiling.
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