Recipe: Turkish Tripe Soup (with vinegar Sauce) for Rachel

Turkish Tripe Soup

1 k ox tripe cleaned well
5 litres water
1 teas salt
1/4 glass olive oil
1 clove garlic
1/4 lemon

For the soup:

4 tabs butter
1 teas mild chili pepper
1/4 glass lemon juice
4 egg yolks
2 tabs water
2 cloves garlic minced
vinegar to taste

Place the tripe into a big pot with the water, oil, lemon and garlic. Bring to the boil and reduce to a gentle heat. Boil for 3-3 1/2 hours, skimming the surface occasionally. When soft, remove the tripe and allow to cool. Cut it into small cubes. Take 12 glasses of the cooking water and transfer into another pot. Bring it to a gentle boil. In a bowl, beat together the lemon juice and egg yolks and 2 tabs water. Pour this mixture into the simmering water and add the tripe pieces, stirring until it thickens. At the last minute, add the garlic and vinegar to taste. Melt the butter in a small pot and add the chili. Divide between serving bowls.
Top up with the tripe soup.