Tripe soup with garlic vinegar (İşkembe çorbası)

1. Wash the tripe thoroughly, boil it for 5 minutes, drain, then simmer it covered in 2.5 litres of fresh water with salt for 2-2.5 hours until completely tender.

2. Take out the tripe, cut it into thin strips and return it to the pot; top up the soup with hot water to about 2 litres.

3. Cook the flour in the butter for 1 minute, whisk it smooth with a little of the soup and pour it into the pot; simmer for 5 minutes.

4. Whisk the egg yolks with the lemon juice, temper with a little hot soup, a ladle at a time, then stir it into the soup; don't let it boil again.

5. Crush the garlic and mix it with the wine vinegar.

6. Ladle into bowls; everyone seasons their own with garlic vinegar and chilli flakes.

Tip: Turkey's dawn soup: people restore themselves with it after a night out. If you buy pre-cooked tripe, the cooking time drops to about 1 hour.