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Classic
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page 34
Method:
Place all the ingredients, the tomatoes being cut into small pieces, in a deep
vessel, then add the broth; season to taste and boil over moderate fire, until
the rice is sufficiently cooked, or is tender. Serve when a little cool.
18. TRIPE SOUP WITH DRESSING.
ISHGAMREH TCHORBA TERBIEHLI.
Ingredients:
Stock .............................................. for 10 plates.
Tripe ...................................... 1 pound, well cleaned.
Chick Pea ....................................... 2 tablespoonfuls.
Wheat Starch ................................... 1/2 tablespoonful.
Eggs ........................................................... 2.
Lemon .......................................................... 1.
Garlic ........................................... 4 bulbs, peeled.
Salt and red pepper, to taste.
Method:
Take the well-cleaned tripe, chop in very small pieces and boil well in broth
with the chick peas (which must have been soaked in plain water for 10 to 12
hours) and garlic. Skim the scum off and season to taste when it comes to a
boil. When done, break the eggs in a separate plate and beat well with the juice
of the lemon, for dressing.
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