Tripe Soup

Sample Dishes from Turkish Cuisine

Tripe Soup (İşkembe Çorbası)

Flour3 tablespoons18 grams
Margarine3 tablespoons30 grams
Water6 cups1200 grams
Salt2 teaspoons12 grams
Tripe (cleaned and pre-cooked)1 cup300 grams
Vinegar½ cup100 grams
Garlic4 cloves12 grams


Put the flour in a saucepan and lightly brown with the margarin, add water and salt, stir and leave to boil. Chop the tripe into 1 centimetre cubes, add to the boiling mixture and cook for 10 minutes. Peel, wash and crush the garlic, mix with vinegar and either add to the soup or serve seperately.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy100 cal
Protein10.0 g
Fat5.1 g
Carbohydrates2.9 g
Calcium65 mg
Iron0.86 mg
Phosphorus51 mg
Zinc2 mg
Sodium819 mg
Vitamin A100 iu
Thiamine0.01 mg
Riboflavin0.07 mg
Niacin0.84 mg
Vitamin C- mg
Cholesterol45 mg


It is dish which is prepared in all regions. It is a tradition to drink this soup late at night on special occasions and particularly after consumption of alcohol. In izmir, the soup is treated with egg- lemon juice mixture. In Gaziantep it is prepared with tomato paste, and in the Black Sea Region by adding a mixture of chickpeas, yogurt and flour.