Tripe Soup

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.

Etymology

The Turkish name , meaning "tripe soup", consists of ("stomach/tripe"), ("soup"), and the possessive affix that links the two words. It came from Persian (, "rumen") and (, "soup"). Some South Slavic languages borrowed the dish name from Turkish: as () in Bulgarian and () in Macedonian, as () in Serbian and Bosnian, and ''Çorbë'' in Albanian.

Southeastern Europe

Tripe chorba (, , , ) is a common dish in Balkan, Eastern European and Middle Eastern cuisines. It is widely (not universally) considered to be a hangover remedy.

In Greek cuisine, tripe soup is known as ''patsas'' () from Turkish () which means trotter. Trotter/() is a different soup in the Turkish cuisine.

Bulgaria

In Bulgaria, '' škembe čorba'' () 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.

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

The Romanian name for the sour tripe soup is '' ciorbă de burtă'' (from '' ciorbă'' 'sour soup' < Turkish ''çorba'' + ''burtă'' 'tripe'). The 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."

If sour base made of fermented wheat bran called borş is used in sour tripe soup, the sour soup is called a borş, not a ciorbă.

Serbia

In Serbia, this soup is made of fresh tripe cooked with onions, garlic and paprika. It is usually seasoned with fried bacon and more garlic, sometimes thickened with flour (). Some versions of ''shkembe chorba'' are made with milk; garlic, vinegar, and chili peppers are often added as seasoning.

Turkey

In 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 '' terbiye'') in the kitchen, after cooking and before service. Although the general name is very common, especially at the traditional restaurants dedicated to this soup, offal of cow and sheep and (sheep head meat, especially cheeks, baked) are also offered. A dish can be ordered and made from the various parts of the stomach: "". 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.

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 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.

Sächsische Flecke 1.jpg, Saxon Flecke
Saure Kutteln 3.JPG, Swabian Saure Kutteln
Flaki Poland 3657.JPG, Polish '' flaczki'' or ''flaki''

Western and Southern Europe

In French cuisine, '' tripes à la mode de Caen'' is a traditional dish of the cuisine of Normandy and 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 dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania.Christian Pancaro, ''La "Quarume", antico piatto dello street food palermitano", ''La Gazzetta Palermitana'', 26 November 201
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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''

Africa

Tripe soups/stews in Africa include Mala mogudu in South Africa, Matumbo wet fry in Kenya and Nigerian tripe stew. Other countries and regions have different tripe soups and stews.

North and South America

In Caribbean and Latin American cuisines, tripe soup known as '' sopa de mondongo'' is eaten.

In Mexican cuisine, '' menudo'', a tripe soup with red chili pepper based-broth, is eaten.

In Peruvian cuisine, and are eaten.

Modongo soup.jpg, Sopa de mondongo
Menudo (sopa de México).JPG, Menudo
Mondonguito a la italiana.jpg, Mondonguito
Caucau.jpg, Cau cau

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. It is a Chinese-Indonesian dish.

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

Lanzhou lamian.jpg, Lanzhou ''lamian'' featuring tripe
Sekba 2.jpg, Sekba

Similar dishes

A similar dish made with trotters, called ''pache'' or ''pacha'' (, , , , ) is found in the Turkish, Greek, Balkan, and Eastern European cuisines.

See also

* List of soups
* Flaki
* Menudo
* Sopa de mondongo
* Tripes à la mode de Caen

References

Further reading

*

{{Soups

Soups
Offal dishes