Turkish · soup
Iskembe Corbasi (Tripe Soup)
Iskembe Corbasi (Tripe Soup) reads richness 6.8, umami 6.6 and sourness 6.0 on Palate's 0–10 flavor X-ray — a Turkish soup, about 3 hr 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.8 / 10
- Sweet & Fruity — 1.6 / 10
- Sour & Bright — 7.7 / 10
- Bitter & Earthy — 1.5 / 10
- Rich & Fat — 6.8 / 10
- Aromatic & Spice — 4.3 / 10
The measured notes (of 18)
Richness 6.8 · Umami 6.6 · Sourness 6.0 · Citrus 5.6 · Allium 4.0 · Salinity 2.8 · Heat 2.0 · Bitterness 1.3 · Sweetness 1.3 · Fruity 1.2 · Earthy 1.0 · Warm Spice 0.8 · Herbaceous 0.7 · Floral 0.6
What's in it (10)
- 1 lb cleaned beef tripe
- 1 onion, halved
- 4 cloves garlic, minced
- 2 tbsp flour
- 2 tbsp butter
- 2 egg yolks
- 3 tbsp lemon juice
- 1 tsp red pepper flakes
- 2 tbsp vinegar
- salt to taste
Time & effort: about 3 hr 15 min (45 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 175.7 kcal, 14.2 g protein, 11.1 g fat, 4.1 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Simmer cleaned tripe in water with onion and salt for 2-3 hours until tender.
- Shred into strips and return to the strained broth.
- Thicken with a butter-flour roux and finish with an egg yolk and lemon liaison.
- Serve with vinegar and chilli flakes on the side.
Dishes with a similar flavor shape
- Griot (Twice-Cooked Marinated Pork) — Haitian
- Pato no Tucupi — Brazilian
- Grilled Skirt Steak with Garlic Butter — American
- Gheymeh — Persian
- Skillet Pork Tenderloin with Mustard Pan Sauce — American
Keep reading: what richness, umami, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.