It is widely believed to be a hangover remedy. In Turkey tripe soup is generally made of cow’s stomach and eaten usually with a vinegar-garlic sauce added on the table or with an egg yolk-lemon juice (called “terbiye”) addition at the kitchen, after the cooking, just before service. Although the general denomination of “ișkembe çorbası” is very common, especially at the traditional restaurants dedicated to this soup, other interiors (offal) of cow and sheep and “kelle” (sheep head meat, especially cheeks, baked) one can order his/her dish made from the various parts of the stomach which are: “Tuzlama, ișkembe, șirden and damar”. Like 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.
Homemade Turkish Food
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