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 Tripe soup (işkembe çorbası) from Turkey | |
| Course | Soup |
|---|---|
| Main ingredients | Offal (Tripe) |
Tripe soup ortripe stew is asoup orstew made withtripe (cow or lamb/mutton stomach). It is widely considered to be ahangover remedy.[1][2]
TheTurkish nameişkembe çorbası, meaning "tripe soup", consists ofişkembe ("stomach/tripe"),çorba ("soup"), and thepossessive affix-i that links the two words. It came fromPersianshekambe (شکمبه, "rumen") andshurba (شوربا, "soup").[3] SomeSouth Slavic languages borrowed the dish name from Turkish: asškembe čorba (шкембе чорба) inBulgarian andčkembe čorba (чкембе чорба) inMacedonian, asškembić (шкембић) inSerbian andBosnian, andÇorbë inAlbanian.
Tripe chorba (Turkish:işkembe çorbası,Romanian:ciorbă de burtă,Bulgarian:шкембе чорба,romanized: škembe čorba,Macedonian:чкембе чорба,romanized: čkembe čorba) is a common dish inBalkan,Eastern European andMiddle Eastern cuisines. It is frequently considered to be a hangover remedy.[4][5][6][7]
InGreek cuisine, tripe soup is known aspatsas, (πατσάς) from Turkish (paça) which means 'trotter'. Trotter/(paça) is a different soup in Turkish cuisine.[clarification needed]
InBulgaria,škembe čorba (шкембе чорба) is made with whole pork, beef or lambtripe, boiled for a few hours, chopped in small pieces, and returned to the broth. The soup is spiced with ground redpaprika 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 withintestines instead of tripe.[8]
The soup was very popular with theworking class until the late 1980s, and there were many restaurants serving only shkembe chorba (шкембеджийница, "shkembe restaurant"). Later they were replaced byfast food restaurants but the soup is still highly regarded, and is part of the menu in any cheap to moderately-priced restaurant.
TheRomanian name for sour tripe soup isciorbă de burtă (fromciorbă 'sour soup' < Turkishçorba +burtă 'tripe'). TheRomanianciorbă de burtă is similar tociorbă de ciocănele (soup from pork legs).[9]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), calledmujdei. The Romanian journalist Radu Anton Roman said that ciorbă de burtă "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."[10][11]
If sour base made of fermented wheat bran calledborş is used in sour tripe soup, the sour soup is called a borş, not a ciorbă.[12]
InSerbia, this soup is made of fresh tripe cooked withonions,garlic andpaprika. It is usually seasoned with friedbacon and more garlic, sometimes thickened withflour (запршка). Some versions ofshkembe chorba are made with milk; garlic, vinegar, and chili peppers are often added as seasoning.
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InTurkey, tripeçorba (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 (calledterbiye) in the kitchen, after cooking and before service. Although the general nameişkembe çorbası is very common, especially at the traditional restaurants dedicated to this soup,offal of cow and sheep andkelle (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, 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 amongOttomans to consume immediately after a session of heavy social drinking, usually ofrakı.[13]
InCroatian cuisine, it is known asfileki,tripice orvampi.
InCzech cuisine, tripe soup is heavily spiced with paprika, onions and garlic, resulting in a very distinct spicy goulash-like flavour. The Czech name isdršťková polévka, often shortened todršťkovka.
InGerman cuisine, there are a number of different versions of sour tripe soup from southern parts of the country, includingBavaria,Saxony andSwabia. 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 (likeSilesia),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.
InHungarian cuisine, tripe soup is calledpacalleves or simplypacal.Pacalpörkölt is a tripe stew heavily spiced with paprika.
InPolish cuisine, tripe soup is known asflaki orflaczki.
InSlovak cuisine, it is known asdržková polievka, usually shortened todržková. It is a stew based on pieces of pre-cooked tripe, lard, and onion, spiced with paprika, garlic,caraway seeds, andmarjoram. It may contain potatoes and rarely also carrots.
InFrench cuisine,tripes à la mode de Caen is a traditional dish of the cuisine ofNormandy andtripes à la provençale [fr] from theProvence area is among others which are famous.
InItalian cuisine,trippa alla fiorentina is a traditional dish of theFlorence andtrippa alla milanese orbusecca is a traditional dish ofMilan.Caldume (Italian) orquarumi (Sicilian) is aSicilian dish of veal tripe stewed with vegetables, served as astreet food inPalermo andCatania.[14]
Tripe soups/stews in Africa includeMala mogudu in South Africa, Matumbo wet fry in Kenya and Nigerian tripe stew.[15][16][17] Other countries and regions have different tripe soups and stews.
InCaribbean andLatin American cuisines, tripe soup known assopa de mondongo is eaten.
InMexican cuisine,menudo, a tripe soup with red chili pepper based-broth, is eaten.
InPeruvian cuisine,Mondonguito a la italiana [es] andCau cau [es] are eaten.
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InChinese cuisine,Lanzhou-stylelamian noodle soup is made withtripe.
InIndonesian cuisine,sekba orbektim is made usingpork tripe and otheroffal.[18] It is aChinese-Indonesian dish.
InFilipino cuisine,sopa de mondongo is eaten.
