Tripe soup

Tripe souportripe stewis asouporstewmade withtripe(cow or lamb/mutton stomach). It is widely considered to be ahangoverremedy.
TheTurkishnameişkembe çorbası, meaning "tripe soup", consists ofişkembe("stomach/tripe"),çorba("soup"), and thepossessive affix-ithat links the two words. It came fromPersianshekambe(شکمبه, "rumen") andshurba(شوربا, "soup").SomeSouth Slavic languagesborrowed the dish name from Turkish: asškembe čorba(шкембе чорба) inBulgarianandčkembe čorba(чкембе чорба) inMacedonian, asškembić(шкембић) inSerbianandBosnian, andÇorbëinAlbanian.
Tripe chorba(Turkish:işkembe çorbası,Romanian:ciorbă de burtă,Bulgarian:шкембе чорба,romanized:škembe čorba,Macedonian:чкембе чорба,romanized:čkembe čorba) is a common dish inBalkan,Eastern EuropeanandMiddle Easterncuisines. It is widely (not universally) considered to be ahangoverremedy.
InGreek cuisine, tripe soup is known aspatsas(πατσάς) from Turkish (paça) which means trotter. Trotter/(paça) is a different soup in the Turkish cuisine.
InBulgaria,škembe čorba(шкембе чорба) is made with whole pork, beef or lambtripe, boiled for a few hours, chopped in small pieces, and returned to the broth. The soup is spiced with ground redpaprikawhich is briefly fried (запръжка), and often a 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 withintestinesinstead of tripe.
The soup was very popular with theworking classuntil the late 1980s, and there were many restaurants serving only shkembe chorba (шкембеджийница, "shkembe-restaurant"). Later they were replaced byfast foodrestaurants but the soup is still highly regarded, and is part of the menu in any cheap to moderately-priced restaurant.
TheRomanianname for the sour tripe soup isciorbă de burtă(fromciorbă'sour soup' < Turkishçorba+burtă'tripe'). TheRomanianciorbă de burtăis similar tociorbă de ciocănele(soup from pork legs).Ciorbă de burtăis 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), calledmujdei. 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 calledborşis used in sour tripe soup, the sour soup is called a borş, not a ciorbă.
InSerbia, this soup is made of fresh tripe cooked withonions,garlicandpaprika. It is usually seasoned with friedbaconand more garlic, sometimes thickened withflour(запршка). Some versions ofshkembe chorbaare made with milk; garlic, vinegar, and chili peppers are often added as seasoning.
InTurkey, tripeçorba(işkembe çorbası) 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 (calledterbiye) in the kitchen, after cooking and before service. Although the general nameişkembe çorbasıis very common, especially at the traditional restaurants dedicated to this soup,offalof cow and sheep andkelle(sheep head meat, especially cheeks, baked) are also offered. A dish can be ordered and made from the various parts of the stomach: "Tuzlama, işkembe, şırdan and damar". 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 amongOttomansto consume immediately after a session of heavy social drinking, usually ofrakı.
InCroatian cuisine, it is known as Fileki, Tripice or Vampi.
InCzech cuisine, tripe soup is heavily spiced with paprika, onions and garlic resulting in very distinct spicy goulash-like flavour. The Czech name isdršťková polévka, often shortened todršťkovka.
InGerman cuisine, there are a number of different versions of sour tripe soup from southern parts of the country, includingBavaria,SaxonyandSwabia. 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 (likeSilesia),flakiwere 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.
InHungarian cuisine, tripe soup is calledpacallevesor simplypacal.Pacalpörköltis a tripe stew heavily spiced with paprika.
InPolish cuisine, tripe soup is known asflakiorflaczki.
InSlovak cuisine, it is known asdržková polievka, usually shortened todržková. A stew based on pieces of pre-cooked tripe, lard, and onion spiced with paprika, garlic,carawayseeds, andmarjoram. It may contain potatoes and rarely also carrots.
InFrench cuisine,tripes à la mode de Caenis a traditional dish of the cuisine ofNormandyandTripes à la provençale[fr]from theProvencearea among others which are famous.
InItalian cuisine,trippa alla fiorentinais a traditional dish of theFlorenceandtrippa alla milaneseorbuseccais a traditional dish ofMilan.Caldume(Italian) orquarumi(Sicilian) is aSiciliandish of veal tripe stewed with vegetables, served as astreet foodinPalermoandCatania.
Tripe soups/stews in Africa includeMala moguduin South Africa, Matumbo wet fry in Kenya and Nigerian tripe stew.Other countries and regions have different tripe soups and stews.
InCaribbeanandLatin American cuisines, tripe soup known assopa de mondongois eaten.
InMexican cuisine,menudo, a tripe soup with red chili pepper based-broth, is eaten.
InPeruvian cuisine,Mondonguito a la italiana[es]andCau cau[es]are eaten.
InChinese cuisine,Lanzhou-stylelamiannoodle soup is made withtripe.
InIndonesian cuisine,sekbaorbektimis made usingporktripe and otheroffal.It is aChinese-Indonesian dish.
InFilipino cuisine,sopa de mondongois eaten.
A similar dish made with trotters, calledpacheorpacha(Albanian:paçe,Bosnian:pače,Bulgarian:пача,romanized:pača,Greek:πατσάς,romanized:patsas,Turkish:kelle paça) is found in the Turkish, Greek, Balkan, and Eastern European cuisines.