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 Tripe soup ( işkembe çorbası ) from Turkey | |
| Course | Soup |
|---|---|
| Main ingredients | Offal (Tripe) |
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. [1] [2]
The Turkish name işkembe çorbası, meaning "tripe soup", consists of işkembe ("stomach/tripe"), çorba ("soup"), and the possessive affix -i that links the two words. It came from Persian shekambe (شکمبه, "rumen") and shurba (شوربا, "soup"). [3] Some South Slavic languages borrowed the dish name from Turkish: as škembe čorba (шкембе чорба) in Bulgarian and čkembe čorba (чкембе чорба) in Macedonian, as škembić (шкембић) in Serbian and Bosnian, and Çorbë in Albanian.
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 in Balkan, Eastern European and Middle Eastern cuisines. It is widely (not universally) considered to be a hangover remedy. [4] [5] [6] [7]
In Greek cuisine, tripe soup is known as patsas (πατσάς) from Turkish (paça) which means trotter. Trotter/(paça) is a different soup in the Turkish cuisine.
In Bulgaria, škembe čorba (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. [8]
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.
The Romanian name for the sour tripe soup is ciorbă de burtă [9] (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." [10] [11]
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. [12]
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 ( запршка ). Some versions of shkembe chorba are made with milk; garlic, vinegar, and chili peppers are often added as seasoning.
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 işkembe çorbası is very common, especially at the traditional restaurants dedicated to this soup, offal of cow and sheep and kelle (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 among Ottomans to consume immediately after a session of heavy social drinking, usually of rakı. [13]
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.
In French cuisine, tripes à la mode de Caen is a traditional dish of the cuisine of Normandy.
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. [14]
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 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. [15] It is a Chinese-Indonesian dish.
In Filipino cuisine, sopa de mondongo is eaten.
A similar dish made with trotters, called pache or pacha (Albanian : paçe, Bosnian : pače, Bulgarian : пача, romanized: pača, Greek : πατσάς, romanized: patsas, Turkish : kelle paça) is found in the Turkish, Greek, Balkan, and Eastern European cuisines.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Menudo, also known as Mondongo, pancita or mole de panza, is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. It is the Mexican variation of the Spanish callos or menudo. Similar dishes exist throughout Latin America and Europe including mondongo, guatitas, and in Italy Trippa alla romana.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Bulgarian cuisine is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with Turkish and Greek cuisine.
Sopa de mondongo is a soup made from diced tripe slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America, Caribbean, and in the Philippines.
Montenegrin cuisine is a result of Montenegro's geographic position and its long history and tradition.
Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.
Chorba or shorba is a broad class of stews or rich soups found in national cuisines across the Middle East, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but served alone as a broth or with bread.
Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk. Among the soups the Hondurans enjoy are bean soup, mondongo soup, seafood soups and beef soups. Generally all of these soups are mixed with plantains, yuca, and cabbage, and served with corn tortillas.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
Flaki or flaczki is a traditional Polish tripe stew. It is one of the many Polish soups, which represent an important part of Polish cuisine. Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish cuisine. Its name is derived from its main ingredient: thin, cleaned strips of pork tripe.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fish balls.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally pig or cow tripe was used but modern recipes use lamb or even cod. It includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. It is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of Castile and León.
