No products in the cart.Countinue Shopping
There are 0 products
Place of origin
In Turkey, tripe chorba 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 işkembe çorbası is very common, especially at the traditional restaurants dedicated to this soup, offal of cow and sheep and Kelle (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, şirden 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 among Ottomans to consume immediately after a session of heavy social drinking, usually of rakı.