Soups
İşkembe Çorbası
Turkey
A traditional tripe soup made with beef or lamb stomach, slow-cooked with flour, egg yolks, and garlic vinegar. Thick and creamy, it is famously consumed late at night or as a hangover remedy, often seasoned with garlic vinegar and red pepper flakes.
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What it is
A closer look at İşkembe Çorbası.
A traditional tripe soup made with beef or lamb stomach, slow-cooked with flour, egg yolks, and garlic vinegar. Thick and creamy, it is famously consumed late at night or as a hangover remedy, often seasoned with garlic vinegar and red pepper flakes.
What to look for
Know it when you find it.
Thick creamy consistency, tender tripe pieces, garlic vinegar and red pepper flakes added at the table, served very hot.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to İşkembe Çorbası.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Iran
Ab doogh khiar
آب دوغ خیار
Chilled yoghurt soup loosened with water and filled with bread, walnuts, raisins, cucumber and fresh herbs.
Andalusia, Spain
Abajao
Abajao is an Andalusian bread-and-vegetable soup from Arcos de la Frontera, thickened with garlic and a poached egg.
Cameroon
Palm Nut Soup
Abenkwan
Palm fruit boiled and pounded, the extracted cream simmered with fish, snails, goat or beef into a thick orange soup.
Wales, United Kingdom
Aberaeron Broth
Aberaeron broth is a Welsh coastal soup of lamb, bacon, potatoes, leeks, and stock.
Iran
Abgoosht
آبگوشت
Lamb, chickpeas and potato cooked in a stone crock; the broth is poured off and drunk with bread, and the solids are pounded to a paste and eaten after.
Nigeria
Abula
Àbùlà
A Yoruba combination of gbegiri bean soup, ewedu jute leaf soup and obe ata pepper stew, served with amala, a southwestern Nigerian signature meal.
Ghana
Abunuabunu
Green soup of cocoyam or amaranth leaves blended and cooked with palm oil, pepper and fish into a thick, dark broth.
Cameroon
Achu and Yellow Soup
Achu
Pounded cocoyam served as a smooth white mound with a hole in the middle filled with yellow palm-oil soup emulsified with limestone and spiced with country onion.