Tripe Soup with Chickpea
The tripe is thoroughly cleaned, washed with plenty of water, and kept in vinegar water for 10 minutes. Onions are cut in piyaz and fried in olive oil until they turn pink. Diced tripe are added and mixed and frying is continued. Chickpeas soaked overnight are cooked in a pressure cooker for 1 hour after adding warm water and salt. It is served hot.
