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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. AdegreeAukembe corbasA is a tripe soup in the Turkish and some Balkan cuisines. It is often seasoned with vinegar or lemon juice. In the South Slavic languages, this soup is called Shkembe chorba. The name is from Persian language, shikambeh (stomach/tripe) and shorba (thick soup, from shir+ba, milk+broth ). It entered into the Slavic languages via Ottoman Turkish. In Bulgaria a whole pork, beef or lamb tripe is boiled for few hours, chopped in small pieces, and returned to the broth. The soup is spiced with ground red paprika which is briefly fried, and often small quantity of milk is added. In some areas it is thickened by adding flour to the paprika during frying.

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