Knorr iskembe corbasi
Tripe chorba Turkish: işkembe çorbası, is a soup made with tripe (cow stomach). It is widely considered to be a hangover remedy.
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") came from Persian.Some South Slavic languages borrowed the dish name from Turkish: as škembe čorba (шкембе чорба) in Bulgarian and Macedonian, and as škembić (шкембић) in Serbian and Bosnian.
Place of origin
In Turkey, tripe chorba 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, şirden 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.