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RECIPES FROM THE RETRO HOUSEWIFE
ISKEMBE CORBASI (Tripe Soup), Turkish
Chop the tripe into small pieces; season with salt and pepper and add the sliced garlic. Cook in water for 4 hours. If needed, add more water to bring to the consistency of soup.
Beat egg yolks well, add the juice of two lemons, beating while blending slowly with 4 cups of the soup stock so as not to curdle the eggs. Empty the egg sauce to the soup which is over a very low fire and stir for a few minutes. Serve very hot.
Sprinkle with paprika. Have some white vinegar handy for the ones who would like to add some to their plates. Serves 6.
Contributed by Mr. H. Voskay, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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