Editing Tripe soup

{{short description|Food}}
{{more citations needed|date=November 2012}}
{{Infobox food
| name             = Tripe soup
| image            = Tripe soup from Turkey.jpg
| image_size       = 250px
| caption          = Tripe soup (''[[işkembe çorbası]]'') from Turkey
| alternate_name   =
| country          = 
| region           = 
| creator          = 
| course           = [[Soup]]
| type             = 
| served           = 
| main_ingredient  = [[Offal]] ([[Tripe]])
| variations       = 
| calories         = 
| other            = 
}}
'''Tripe soup''' or '''tripe stew''' is a [[soup]] or [[stew]] made with [[tripe]] (cow or lamb/mutton stomach). It is widely considered to be a [[hangover]] remedy.<ref>{{Cite book |last=Kay |first=Annie |title=Bulgaria |publisher=Bradt Travel Guides |year=2015 |isbn=9781784772253 |edition=2 |page=57 |orig-year=2008}}</ref><ref>{{Cite book |title=DK Eyewitness Travel Guide: Istanbul |year=2014 |isbn=978-1-4093-2925-1 |page=199 |oclc=883182379|last1=Ayliffe |first1=Rosie }}</ref>

== Etymology ==
The [[Turkish language|Turkish]] name {{lang|tr|işkembe çorbası}}, meaning "tripe soup", consists of {{lang|tr|işkembe}} ("stomach/tripe"), {{lang|tr|[[çorba]]}} ("soup"), and the [[possessive affix]] {{lang|tr|-i}} that links the two words. It came from [[Persian language|Persian]] {{Transliteration|fa|shekambe}} ({{lang|fa|شکمبه}}, "[[rumen]]") and {{Transliteration|fa|shurba}} ({{lang|fa|شوربا}}, "[[soup]]").<ref>{{Cite web |title=çorba - Kelime Etimolojisi, Kelimesinin Kökeni |url=https://www.etimolojiturkce.com/kelime/%C3%A7orba |access-date=2019-12-01 |website=www.etimolojiturkce.com |language=tr}}</ref> Some [[South Slavic languages]] borrowed the dish name from Turkish: as {{Transliteration|bg|škembe čorba}} ({{lang|bg|шкембе чорба}}) in [[Bulgarian language|Bulgarian]] and {{Transliteration|mk|čkembe čorba}} ({{lang|mk|чкембе чорба}}) in [[Macedonian language|Macedonian]], as {{Transliteration|sr|škembić}} ({{lang|sr|шкембић}}) in [[Serbian language|Serbian]] and [[Bosnian language|Bosnian]], and ''Çorbë'' in [[Albanian language|Albanian]].

== 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>

== Central Europe ==
In [[Croatian cuisine]], it is known as Fileki, Tripice or Vampi.

In [[Czech cuisine]], 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]], [[Saxony]] and [[Swabia]]. 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]]), ''flaki'' were<!-- singular "flak", plural "flaki" --> 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]], tripe soup is called ''pacalleves'' or simply ''pacal''. ''Pacalpörkölt'' is a tripe stew heavily spiced with paprika.

In [[Polish cuisine]], tripe soup is known as ''[[flaki]]'' or ''flaczki''.

In [[Slovak cuisine]], it is known as ''držková polievka'', usually shortened to ''držková''. A stew based on pieces of pre-cooked tripe, lard, and onion spiced with paprika, garlic, [[caraway]] seeds, and [[marjoram]]. It may contain potatoes and rarely also carrots.

<gallery>
Sächsische Flecke 1.jpg|[[Saxony|Saxon]] Flecke
Saure Kutteln 3.JPG|[[Swabia]]n [[Saure Kutteln]]
Flaki Poland 3657.JPG|Polish ''[[flaczki]]'' or ''flaki''
</gallery>

== Western and Southern Europe ==
In [[French cuisine]], ''[[tripes à la mode de Caen]]'' is a traditional dish of the cuisine of [[Normandy]] and {{ill|Tripes à la provençale|fr}} from the [[Provence]] area among others which are famous.

In [[Italian cuisine]], ''trippa alla fiorentina'' is a traditional dish of the [[Florence]] and ''trippa alla milanese'' or ''busecca'' is a traditional dish of [[Milan]]. ''[[Caldume]]'' (Italian) or ''quarumi'' (Sicilian) is a [[Sicilian cuisine|Sicilian]] dish of veal tripe stewed with vegetables, served as a [[street food]] in [[Palermo]] and [[Catania]].<ref name="pancaro">Christian Pancaro, ''La "Quarume", antico piatto dello street food palermitano", ''La Gazzetta Palermitana'', 26 November 2014 [http://www.lagazzettapalermitana.it/la-quarume-antico-piatto-dello-street-food-palermitano-596/ full text]''</ref>

<gallery>
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''
</gallery>

== Africa ==
Tripe soups/stews in Africa include [[Mala Mogodu|Mala mogudu]] in South Africa, Matumbo wet fry in Kenya and Nigerian tripe stew.<ref>{{Cite web |title=Matumbo Wet Fry (Tripe) |url=https://www.pikachakula.com/recipe-view/matumbo-wet-fry-tripe/ |access-date=2024-10-30 |website=Pika Chakula |language=en-US}}</ref><ref>{{Cite web |title=Tripe (Mala mogodu/ ulusu) |url=https://taste.co.za/recipes/tripe-mala-mogodu-ulusu/ |access-date=2024-10-30 |website=Woolworths TASTE |language=en}}</ref><ref>{{Cite web |last=Osinkolu |first=Lola |date=2022-01-05 |title=African Stew |url=https://cheflolaskitchen.com/african-stew/ |access-date=2024-10-30 |website=Chef Lola's Kitchen |language=en-US}}</ref> Other countries and regions have different tripe soups and stews.

== North and South America ==
In [[Caribbean cuisine|Caribbean]] and [[Latin American cuisine]]s, tripe soup known as ''[[sopa de mondongo]]'' is eaten.

In [[Mexican cuisine]], ''[[menudo (soup)|menudo]]'', a tripe soup with red chili pepper based-broth, is eaten.

In [[Peruvian cuisine]], {{ill|Mondonguito a la italiana|es}} and {{ill|Cau cau|es}} are eaten.

<gallery>
Modongo soup.jpg|Sopa de mondongo
Menudo (sopa de México).JPG|Menudo
Mondonguito a la italiana.jpg|Mondonguito
Caucau.jpg|Cau cau
</gallery>

== East and Southeast Asia ==
In [[Chinese cuisine]], [[Lanzhou]]-style ''[[lamian]]'' noodle soup is made with [[tripe]].

In [[Indonesian cuisine]], ''[[sekba]]'' or ''bektim'' is made using [[pork]] tripe and other [[offal]].<ref name="Whitmarsh Wood 2013 p. 119">{{cite book |url=https://books.google.com/books?id=nhTRAgAAQBAJ&pg=PT119 |title=Jakarta: 25 Excursions in and Around the Indonesian Capital |last1=Whitmarsh |first1=A. |last2=Wood |first2=M. |publisher=Tuttle Publishing |year=2013 |isbn=978-1-4629-0893-6 |page=119 |access-date=October 1, 2016}}</ref> It is a [[Chinese Indonesian cuisine|Chinese-Indonesian dish]].

In [[Filipino cuisine]], ''[[sopa de mondongo]]'' is eaten.

<gallery>
Lanzhou lamian.jpg|Lanzhou ''lamian'' featuring tripe
Sekba 2.jpg|Sekba
</gallery>

== Similar dishes ==
A similar dish made with trotters, called [[Khash (dish)|''pache'' or ''pacha'']] ({{langx|sq|paçe}}, {{langx|bs|pače}}, {{langx|bg|пача|pača}}, {{langx|el|πατσάς|patsas}}, {{langx|tr|kelle paça}}) is found in the Turkish, Greek, Balkan, and Eastern European cuisines.

== See also ==
* [[List of soups]]
* [[Flaki]]
* [[Menudo (soup)|Menudo]]
* [[Sopa de mondongo]]
* [[Tripes à la mode de Caen]]

== References ==
{{Reflist}}

== Further reading ==
* {{cite book |title=Leksykon sztuki kulinarnej |last=Halbański |first=Maciej |year=1987 |publisher=Watra |location=Warsaw |isbn=978-83-225-0106-1}}

{{Soups}}

[[Category:Soups]]
[[Category:Offal dishes]]