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Tender beef tripe in a silky lemon-thickened broth, served with garlic vinegar.
Place the cleaned tripe in a large pot with the measured water. Bring to a boil, skim, then cover partly and simmer gently for 2–3 hours, topping up with hot water to keep it submerged.
The tripe is tender when pierced and easy to cut, without rubbery resistance.
Lift out the tripe and dice it once safe to handle. Strain and reserve the cooking liquid. Wash hands, tools and surfaces after contact with raw tripe.
Melt the soup butter in a clean pot. Stir in flour for 2 minutes, then gradually whisk in the reserved broth. Add the diced tripe and simmer for 10 minutes.
Whisk the yolk and lemon juice in a bowl. Slowly whisk in two ladles of hot soup, then return the mixture to the pot while stirring over low heat. Season with salt.
Stir gently until the soup reaches at least 160°F without a hard boil.
Mix the crushed garlic with vinegar. Warm the finishing butter and pul biber briefly without scorching. Spoon a little pepper butter over each bowl and offer the garlic vinegar separately. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Buy professionally cleaned tripe and follow the supplier’s preparation instructions. Garlic vinegar is a table seasoning, not a way to disinfect raw meat.
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