Editing Tripe soup (section)

=== 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>