Turkish tripe soup

Ingredients for 2 servings:

• 200 g tripe, washed and pre-cooked
• 3 small garlic cloves, more to taste
• 500 g natural yogurt, 3.5% fat content
• Water
• 1 tsp, heaped chili flakes (pulbiber)
• 1 tbsp butter
• 1 tbsp, leveled flour
• Salt
• Pepper, black from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the natural yogurt with water until completely dissolved. Take some and mix it with the flour. Set aside. Peel and finely chop the garlic. Melt the butter and add the garlic and pulp, stirring to soften. Be careful not to let it brown. Then add the precooked tripe and continue stirring. Deglaze with the yogurt-water mixture and reduce the heat to medium. Continue stirring. When the soup begins to boil, stir in the flour-water mixture. Once boiling, the soup no longer needs to be stirred. Continue simmering over medium heat. Sprinkle with black pepper and serve with pita bread.