Which Turkish tripe soup is traditionally used as a hangover cure?

The Turkish tripe soup traditionally used as a hangover cure is işkembe çorbası.

İşkembe çorbası is a Turkish soup made primarily from cow’s stomach, or tripe. The tripe is thoroughly cleaned, simmered until tender, and sliced into the broth. Many versions are finished with a vinegar-and-garlic sauce, while others are thickened or enriched with an egg-yolk and lemon mixture known as terbiye.

The soup has a long association with late-night eating and recovery after drinking, particularly after rakı, Turkey’s anise-flavored spirit. It is often served in traditional soup restaurants and is especially associated with New Year’s Eve meals, when it may be eaten after midnight.

The answer is specific because other Turkish soups, including lentil and tarhana soups, are not defined by tripe or the same hangover tradition. The name itself is descriptive: işkembe means tripe or stomach, and çorbası means “its soup.” The claimed cure is cultural tradition, not a medically proven treatment for hangovers.