- ½ lb/200 g chickpeas
- black pepper
- 1 sheep's tripe (about 1 lb/400 g)
- chives, chopped
- 2 strips of lemon peel
- Lemon and egg sauce (Terbiye)
- 2 garlic cloves, crushed
- 2 eggs
- 2 medium onions, sliced
- juice of 1 lemon
- 4 oz/100 g butter
- chicken stock
- salt and pepper
Soak the chickpeas overnight in cold water. The following day, drain and cover them in fresh water, bring to the boil and cook until soft. Wash the tripe, put it into a large saucepan, cover it with cold water, bring to the boil and drain immediately. Chop the tripe into small pieces and cover with fresh water. Simmer for 2 hours with lemon rind, crushed garlic and salt. When the chickpeas and tripe are tender, fry the sliced onions in butter until they are transparent, add the drained chickpeas, the tripe (with about 1 pint/450 ml of the cooking liquor), salt and plenty of freshly ground black pepper. Simmer for about 20 minutes. Serve hot with paprika and chives or a lemon and egg sauce.
Beat the eggs, then continue to beat
while gradually adding the lemon juice.
Season and add about 2 tbsp. stock
(not boiling), mix well.