Editing Tripe soup (section)

== Southeastern Europe ==
[[File:Iranian tripe soup.jpg|thumb|right|''Sirabi'']]
'''Tripe chorba''' ({{langx|tr|işkembe çorbası}}, {{langx|ro|ciorbă de burtă}}, {{langx|bg|шкембе чорба|škembe čorba}}, {{langx|mk|чкембе чорба|čkembe čorba}}) is a common dish in [[Balkan cuisine|Balkan]], [[Eastern European cuisine|Eastern European]] and [[Middle Eastern cuisine|Middle Eastern]] cuisines. It is widely (not universally) considered to be a [[hangover]] remedy.<ref>Dana Facaros, Linda Theodorou, ''Greece'', Cadogan Guides, p. 110</ref><ref>Heidi Johansen, ''Fodor's Mexico 2010'', p. 443</ref><ref>Annie Kay, ''Bulgaria'', Bradt Travel Guides, 2015, p. 57</ref><ref>''DK Eyewitness Travel Guide: Istanbul'', 2014, p. 199</ref>

In [[Greek cuisine]], tripe soup is known as ''patsas'' ({{lang|el|πατσάς}}) from Turkish ({{lang|tr|paça}}) which means trotter. Trotter/({{lang|tr|paça}}) is a different soup in the Turkish cuisine.

=== Bulgaria ===
[[File:Shkembe-chorba.jpg|link=[[:File:Shkembe-chorba]].jpg|thumb|Shkembe chorba]]
In [[Bulgaria]], ''[[škembe čorba]]'' ({{lang|bg|шкембе чорба}}) is made with whole pork, beef or lamb [[tripe]], boiled for a few hours, chopped in small pieces, and returned to the broth. The soup is spiced with ground red [[paprika]] which 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 with [[intestines]] instead of tripe.<ref name="Albala 2011">{{cite book | last=Albala | first=K. | title=Food Cultures of the World Encyclopedia | publisher=Greenwood | issue=v. 2 | year=2011 | isbn=978-0-313-37626-9 | url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=RA3-PA67 | access-date=21 November 2018 | page=3–PA67}}</ref>

The soup was very popular with the [[working class]] 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.

=== Romania ===
[[File:Ciorba de burta 2.jpg|link=[[:File:Ciorba de burta 2]].jpg|thumb|[[Ciorbă]] de burtă]]
The [[Romanian language|Romanian]] name for the sour tripe soup is ''[[ciorbă de burtă]]'' (from ''[[ciorbă]]'' 'sour soup' < Turkish ''çorba'' + ''burtă'' 'tripe'). The [[Romanian cuisine|Romanian]] ''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]]''. 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."<ref>{{Cite book |last=Roman |first=Radu Anton |title=Des poissons sur le sable |publisher=Éditions Noir sur Blanc |year=1997 |isbn=2-88250-062-9 |language=fr |trans-title=Fish on the sand}}</ref><ref>{{Cite book |last=Roman |first=Radu Anton |title=Zile de pescuit |publisher=Editura Cartea Românească |year=1985 |location=Bucharest |language=ro |trans-title=Fishing days}}</ref>

If sour base made of fermented wheat bran called [[Borș (bran)|borş]] is used in sour tripe soup, the sour soup is called a borş, not a ciorbă.<ref>{{cite web |url=http://easteuropeanfood.about.com/od/Romanian-Soups/r/Cabbage-Ciorba.htm |title=Traditional Vegetarian Russian Cabbage Soup (Shchi) |website=about.com |access-date=23 March 2018}}</ref>

=== Serbia ===
In [[Serbia]], this soup is made of fresh tripe cooked with [[onion]]s, [[garlic]] and [[paprika]]. It is usually seasoned with fried [[bacon]] and more garlic, sometimes thickened with [[flour]] ({{lang|sh|[[zaprška|запршка]]}}). Some versions of ''shkembe chorba'' are made with milk; garlic, vinegar, and chili peppers are often added as seasoning.

=== Turkey ===
[[File:Turkish tripe soup (details).jpg|link=[[:File:Turkish tripe soup (details)]].jpg|thumb|İşkembe çorbası]]
In [[Turkish cuisine|Turkey]], tripe [[çorba]] ([[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 (called ''[[Avgolemono|terbiye]]'') in the kitchen, after cooking and before service. Although the general name {{lang|tr|işkembe çorbası}} is very common, especially at the traditional restaurants dedicated to this soup, [[offal]] of cow and sheep and {{lang|tr|kelle}} (sheep head meat, especially cheeks, baked) are also offered. A dish can be ordered and made from the various parts of the stomach: "{{lang|tr|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 among [[Ottoman Turks|Ottomans]] to consume immediately after a session of heavy social drinking, usually of [[rakı]].<ref name="Rogan2002">{{Cite book |title=Outside in: On the Margins of the Modern west Asia |publisher=[[I.B. Tauris]] |year=2002 |isbn=978-1-86064-698-0 |editor-last=Rogan |editor-first=Eugene}}</ref>