Shorbat Al-Kersha (شربة الكرشة): Traditional Tripe & Wheat Soup from Makkah

Shorbat Al-Kersha is a comforting, traditional soup made with tender lamb tripe and hearty grains, simmered slowly with fragrant spices and tomato. This beloved dish, passed down through generations in Makkah, carries a deep, savory flavor and thick texture that’s perfect for colder days or when you’re craving something genuinely nourishing. It’s one of those humble, slow-cooked recipes that turn simple ingredients into something special—just like my grandmother Khadija used to make.

Shorbat Al-Kersha (شربة الكرشة)

This hearty and traditional Makkawi soup features tender lamb tripe slowly cooked with soaked wheat, fragrant spices, and a touch of tomato for depth. A beloved dish passed down through generations, Shorbat Al-Kersha is nourishing, full of flavor, and perfect for cooler days or special gatherings. It’s a comforting reminder of home-cooked warmth and the culinary heritage of Makkah.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Soup

Cuisine Mediterranean

Calories 310 kcal

Ingredients

  

• 300 g lamb tripe cleaned and cut into pieces
• ½ cup hulled wheat soaked for a few hours
• 3 medium tomatoes juiced
• 4 cloves garlic
• 1 tsp cumin
• 2 cardamom pods
• ½ tsp ground black pepper
• ½ tsp cinnamon
• 2 clove
• 1 tbsp flour optional, for thickening
• 1 tbsp oil
• Salt to taste
• Water as needed

Instructions

 

• Thoroughly clean the lamb tripe by rinsing it under cold water, then scrubbing it with coarse salt and flour to remove any odor and residue. Rinse again and soak in vinegar water (1 part vinegar to 3 parts water) for 15 minutes, then rinse once more.
  
• In a large pot, boil the cleaned cut tripe until it starts to release foam. Skim off the foam.
  
• Add the soaked wheat and garlic cloves to the pot with the tripe. Cook until the wheat is about halfway done.
  
• Add tomato juice, cumin, cardamom, black pepper, cinnamon, and clove. Continue simmering.
  
• In a small bowl, mix flour with a little water to form a smooth paste. Stir it into the soup.
• Add the oil and continue cooking until the soup thickens and everything is fully cooked.
  
• Taste and adjust salt and seasoning as desired. Serve hot with lemon or flatbread.
  

Notes

• Make sure the tripe is thoroughly cleaned before use.
• You can adjust the thickness of the soup by adding more flour or letting it reduce naturally.
• Soaking the wheat ahead of time shortens cooking time and gives a softer texture.

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