Turkish Sheep's Head and Tripe Soup
Ingredients
- 2 sheep heads
- 1 tripe
- 1 cup cooked chickpeas
- 7-8 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon red pepper paste
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- Sufficient water
- Salt (optional)
Preparation
Wash and clean the sheep heads and tripe thoroughly with plenty of water.
Place the heads and tripe in a pressure cooker, add enough water to cover, bring to a boil on high heat, remove the scum, and boil until very tender, about 45-60 minutes.
After cooking, remove from the pot, separate the meat from bones and skin, and chop the tripe into small pieces.
In a new pot, add olive oil and sauté the chopped garlic on low heat until fragrant, then add the red pepper paste and sauté for a few more minutes.
Add the chopped head meat, tripe, and cooked chickpeas to the sautéed mixture, pour in the broth, add hot water if needed, and wait for the soup to boil.
After boiling, add red pepper flakes, black pepper, and salt, boil for a few more minutes, and remove from heat.
Serving suggestions
Serve hot and optionally flavor with lemon juice and red pepper flakes.
