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Tripe soup, tripe stew or tripe chorba ( tr, işkembe çorbası, bg, шкембе чорба, škembe čorba, mk, чкембе чорба) is a
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...
or
stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...
made with
tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's ...
(cow or lamb/mutton stomach). It is widely (not universally) considered to be a
hangover A hangover is the experience of various unpleasant physiological and psychological effects usually following the consumption of alcohol, such as wine, beer, and liquor. Hangovers can last for several hours or for more than 24 hours. Typical sympto ...
remedy.


Etymology

The Turkish name , meaning "tripe soup", consists of ("stomach/tripe"), ("soup"), and the
possessive affix In linguistics, a possessive affix (from la, affixum possessivum) is an affix (usually suffix or prefix) attached to a noun to indicate its possessor, much in the manner of possessive adjectives. Possessive affixes are found in many language ...
that links the two words. It came from Persian (, "
rumen The rumen, also known as a paunch, is the largest stomach compartment in ruminants and the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals. The rumen's microbial favoring environment al ...
") and (, "
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...
") came from Persian. Some
South Slavic languages The South Slavic languages are one of three branches of the Slavic languages. There are approximately 30 million speakers, mainly in the Balkans. These are separated geographically from speakers of the other two Slavic branches ( West and Eas ...
borrowed the dish name from Turkish: as () in Bulgarian and
Macedonian Macedonian most often refers to someone or something from or related to Macedonia. Macedonian(s) may specifically refer to: People Modern * Macedonians (ethnic group), a nation and a South Slavic ethnic group primarily associated with North Ma ...
, as () in
Serbian Serbian may refer to: * someone or something related to Serbia, a country in Southeastern Europe * someone or something related to the Serbs, a South Slavic people * Serbian language * Serbian names See also * * * Old Serbian (disambiguation ...
and Bosnian, and ''Çorbë'' in Albanian.


Middle East and Southeastern Europe

Tripe chorba is a common dish in
Balkan The Balkans ( ), also known as the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the who ...
,
Eastern European Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russia, whi ...
and
Middle Eastern The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabia (including the Arabian Peninsula and Bahrain), Asia Minor (Asian part of Turkey except Hatay Province), East Thrace (Europea ...
cuisines. It is widely (not universally) considered to be a
hangover A hangover is the experience of various unpleasant physiological and psychological effects usually following the consumption of alcohol, such as wine, beer, and liquor. Hangovers can last for several hours or for more than 24 hours. Typical sympto ...
remedy. In
Greek cuisine Greek cuisine ( Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, ol ...
, tripe soup is known as ''patsas'' (). In
Iranian cuisine Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 ( ...
, ''sirabi'' also known as ''sirab shir-dun'' is the name for tripe soup and it can be made with either calf or cow tripe or lamb tripe.


Bulgaria

In
Bulgaria Bulgaria (; bg, България, Bǎlgariya), officially the Republic of Bulgaria,, ) is a country in Southeast Europe. It is situated on the eastern flank of the Balkans, and is bordered by Romania to the north, Serbia and North Macedo ...
, '' škembe čorba'' () is make with whole pork, beef or lamb
tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's ...
boiled for few hours, chopped in small pieces, and returned to the broth. The soup is spiced with ground red
paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from '' Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder ...
which is briefly fried (запръжка), and often small quantity of milk is added. Traditionally, the soup is served with mashed garlic in vinegar and hot red pepper. There is a variant of the soup with
intestines The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans and ...
instead of tripe. The soup was very popular with the working classes until the late 1980s, and there were many restaurants serving only shkembe chorba (''шкембеджийница'', "shkembe-restaurant"). Later they were replaced by fast food restaurants but the soup is still highly regarded, and is part of the menu in any cheap to moderately-priced restaurant. Office workers avoid eating shkembe chorba at lunch, or eat it without adding garlic.


Romania

The
Romanian Romanian may refer to: *anything of, from, or related to the country and nation of Romania ** Romanians, an ethnic group **Romanian language, a Romance language ***Romanian dialects, variants of the Romanian language **Romanian cuisine, traditiona ...
name for the sour tripe soup is '' ciorbă de burtă'' (from ''
ciorbă Chorba or shorba (from dialectal Arabic ; from , 'to drink') is a broad class of stews or rich soups found in national cuisines across the Middle East, Central and Eastern Europe, Central Asia and the Indian subcontinent. It is often prepared ...
'' 'sour soup' < Turkish ''çorba'' + ''burtă'' 'tripe'). The
Romanian Romanian may refer to: *anything of, from, or related to the country and nation of Romania ** Romanians, an ethnic group **Romanian language, a Romance language ***Romanian dialects, variants of the Romanian language **Romanian cuisine, traditiona ...
''ciorbă de burtă'' is similar to ''ciorbă de ciocănele'' (soup from pork legs). ''Ciorbă de burtă'' is often thickened with flour, high fat sour cream/creme fraiche and egg yolks, colored with fried grated carrots or peppers, and seasoned with vinegar, high fat sour cream ('' smântână'') and garlic dip (crushed garlic mixed with oil), called ''
mujdei ''Mujdei'' (, plural: ''mujdeie'') is a spicy Romanian sauce. It is made from garlic cloves crushed and ground into a paste, salted and mixed energetically with vegetable oil (almost always sunflower oil). Depending on regional preferences and ...
''. The Romanian journalist Radu Anton Roman said this about Ciorbă de burtă: "This dish looks like it is made for drunk coachmen but it has the most sophisticated and pretentious mode of preparation in all Romanian cuisine. It’s sour and sweet, hot and velvety, fatty but delicate, eclectic and simple at the same time." If sour base made of fermented wheat bran called borş is used in sour tripe soup, the sour soup is called a borş, not a ciorbă.


Serbia

In
Serbia Serbia (, ; Serbian: , , ), officially the Republic of Serbia ( Serbian: , , ), is a landlocked country in Southeastern and Central Europe, situated at the crossroads of the Pannonian Basin and the Balkans. It shares land borders with Hu ...
, this soup is made of fresh tripe cooked with
onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...
s,
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...
and
paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from '' Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder ...
. It is usually seasoned with fried
bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...
and more garlic, sometimes thickened with
flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cul ...
(). Some versions of ''shkembe chorba'' are made with milk; garlic, vinegar, and chili peppers are often added as seasoning.


Turkey

In
Turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a transcontinental country located mainly on the Anatolian Peninsula in Western Asia, with a small portion on the Balkan Peninsula ...
, tripe chorba (
işkembe çorbası Tripe soup, tripe stew or tripe chorba ( tr, işkembe çorbası, bg, шкембе чорба, škembe čorba, mk, чкембе чорба) is a soup or stew made with tripe (cow or lamb/mutton stomach). It is widely (not universally) consider ...
) is generally made of cow's stomach and eaten usually with a vinegar-garlic sauce added on the table or with the addition of an egg yolk-lemon juice (called '' terbiye'') in the kitchen, after cooking and before service. Although the general name is very common, especially at the traditional restaurants dedicated to this soup,
offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
of cow and sheep and (sheep head meat, especially cheeks, baked) are also offered. A dish can be ordered and made from the various parts of the stomach: "". As in several other countries, it is seen as a "hangover remedy" and finds itself a place in almost all New Year's Eve menus, served right after midnight. This has been the case since the 1800s, when it was first reported as a popular soup among Ottomans to consume immediately after a session of heavy social drinking, usually of
rakı Rakı or raki (, Turkish pronunciation: ) is an alcoholic drink made of twice-distilled grapes. It is the national drink of Turkey. It is also popular in other Balkan countries as an Apéritif and digestif, apéritif as well as in Kazakhstan. I ...
.


Central Europe

In
Croatian cuisine Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of co ...
, it is known as Fileki, Tripice or Vampi. In
Czech cuisine Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contem ...
, tripe soup is heavily spiced with paprika, onions and garlic resulting in very distinct spicy goulash-like flavour. The Czech name is ''dršťková polévka'', often shortened to ''dršťkovka''. In German cuisine, there are a number of different versions of sour tripe soup from southern parts of the country, including
Bavaria Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...
,
Saxony Saxony (german: Sachsen ; Upper Saxon: ''Saggsn''; hsb, Sakska), officially the Free State of Saxony (german: Freistaat Sachsen, links=no ; Upper Saxon: ''Freischdaad Saggsn''; hsb, Swobodny stat Sakska, links=no), is a landlocked state of ...
and
Swabia Swabia ; german: Schwaben , colloquially ''Schwabenland'' or ''Ländle''; archaic English also Suabia or Svebia is a cultural, historic and linguistic region in southwestern Germany. The name is ultimately derived from the medieval Duchy of ...
. Seasonings include lard, onions, garlic, meat broth, wine vinegar, bay leaf, salt, and pepper. In the nineteenth century in parts of the German Empire that are now Poland (like
Silesia Silesia (, also , ) is a historical region of Central Europe that lies mostly within Poland, with small parts in the Czech Republic and Germany. Its area is approximately , and the population is estimated at around 8,000,000. Silesia is split ...
), ''flaki'' were a street food. The tripe was cooked with long bones, celery root, parsley root, onions, and bay leaf. The tripe was then sliced, breaded and fried, and returned to the broth with some vinegar, marjoram, mustard, salt, and pepper. In
Hungarian cuisine Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. ...
, tripe soup is called ''pacalleves'' or simply ''pacal''. ''Pacalpörkölt'' is a tripe stew heavily spiced with paprika. In
Polish cuisine Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similariti ...
, tripe soup is known as ''
flaki ''Flaki'' or ''flaczki'' is a traditional Polish cuisine, Polish tripe stew. It is one of the many Polish soups, which represent an important part of Polish cuisine. Along with bigos, żurek, and pierogi, it is one of the most notable specialities ...
'' or ''flaczki''. In
Slovak cuisine Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majori ...
, it's known as ''držková polievka''. Sächsische Flecke 1.jpg,
Saxon The Saxons ( la, Saxones, german: Sachsen, ang, Seaxan, osx, Sahson, nds, Sassen, nl, Saksen) were a group of Germanic * * * * peoples whose name was given in the early Middle Ages to a large country (Old Saxony, la, Saxonia) near the Nor ...
Flecke Saure Kutteln 3.JPG,
Swabia Swabia ; german: Schwaben , colloquially ''Schwabenland'' or ''Ländle''; archaic English also Suabia or Svebia is a cultural, historic and linguistic region in southwestern Germany. The name is ultimately derived from the medieval Duchy of ...
n Saure Kutteln Flaki Poland 3657.JPG, Polish ''
flaczki ''Flaki'' or ''flaczki'' is a traditional Polish tripe stew. It is one of the many Polish soups, which represent an important part of Polish cuisine. Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish cu ...
'' or ''flaki''


Western and Southern Europe

In
French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
, '' tripes à la mode de Caen'' is a traditional dish of the cuisine of
Normandy Normandy (; french: link=no, Normandie ; nrf, Normaundie, Nouormandie ; from Old French , plural of ''Normant'', originally from the word for "northman" in several Scandinavian languages) is a geographical and cultural region in Northwestern ...
. In
Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...
, ''trippa alla fiorentina'' is a traditional dish of the
Florence Florence ( ; it, Firenze ) is a city in Central Italy and the capital city of the Tuscany region. It is the most populated city in Tuscany, with 383,083 inhabitants in 2016, and over 1,520,000 in its metropolitan area.Bilancio demografico an ...
and ''trippa alla milanese'' or ''busecca'' is a traditional dish of
Milan Milan ( , , Lombard: ; it, Milano ) is a city in northern Italy, capital of Lombardy, and the second-most populous city proper in Italy after Rome. The city proper has a population of about 1.4 million, while its metropolitan city h ...
. ''
Caldume Caldume (Italian) or quarumi ( Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania.Christian Pancaro, ''La “Quarume”, antico piatto dello street food palermitano", ''La Gazzetta Pal ...
'' (Italian) or ''quarumi'' (Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a
street food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption ...
in
Palermo Palermo ( , ; scn, Palermu , locally also or ) is a city in southern Italy, the capital (political), capital of both the autonomous area, autonomous region of Sicily and the Metropolitan City of Palermo, the city's surrounding metropolitan ...
and
Catania Catania (, , Sicilian and ) is the second largest municipality in Sicily, after Palermo. Despite its reputation as the second city of the island, Catania is the largest Sicilian conurbation, among the largest in Italy, as evidenced also by ...
.Christian Pancaro, ''La "Quarume", antico piatto dello street food palermitano", ''La Gazzetta Palermitana'', 26 November 201
full text
'
Tripe à la mode de Caen 2.jpg, tripes à la mode de Caen Trippa alla fiorentina.jpg, Trippa alla fiorentina Trippa alla milanese.JPG, Trippa alla milanese


North and South America

In
Caribbean The Caribbean (, ) ( es, El Caribe; french: la Caraïbe; ht, Karayib; nl, De Caraïben) is a region of the Americas that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Se ...
and
Latin American cuisine Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land whose nations have varying cuisines. Some items typical o ...
s, tripe soup known as ''
sopa de mondongo ''Sopa de mondongo'' is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepare ...
'' is eaten. In Mexican cuisine, '' menudo'', a tripe soup with red chili pepper based-broth, is eaten. Modongo soup.jpg, Sopa de mondongo Menudo (sopa de México).JPG, Menudo


East and Southeast Asia

In
Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...
,
Lanzhou Lanzhou (, ; ) is the capital and largest city of Gansu Province in Northwest China. Located on the banks of the Yellow River, it is a key regional transportation hub, connecting areas further west by rail to the eastern half of the country. H ...
-style ''
lamian Lamian (simplified Chinese: 拉面; traditional Chinese: 拉麵; pinyin: ''Lāmiàn'') is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough int ...
'' noodle soup is made with
tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's ...
s. In Indonesian cuisine, ''
sekba Sekba or sometimes called bektim is a Chinese Indonesian pork offal stewed in a mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs. It is a popular fare street food in Indonesian ...
'' or ''bektim'' is made using
pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...
tripes and other
offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
s. It is one of Chinese-Indonesian dishes. In
Filipino cuisine Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Fi ...
, ''
sopa de mondongo ''Sopa de mondongo'' is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepare ...
'' is eaten. Lanzhou lamian.jpg, Lanzhou ''lamian'' featuring tripes Sekba 2.jpg, Sekba


Similar dishes

A similar dish made with trotters, called ''pache'' or ''pacha'' ( sq, paçe, bs, pače, bg, пача, pača, el, πατσάς, patsas, tr, kelle paça) is found in the Turkish, Greek, Balkan, and Eastern European cuisines.


See also

*
List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ...
*
Flaki ''Flaki'' or ''flaczki'' is a traditional Polish cuisine, Polish tripe stew. It is one of the many Polish soups, which represent an important part of Polish cuisine. Along with bigos, żurek, and pierogi, it is one of the most notable specialities ...
* Menudo *
Sopa de mondongo ''Sopa de mondongo'' is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepare ...
* Tripes à la mode de Caen


References


Further reading

* {{Soups Soups Offal dishes