Tripe and offal soups

Tripe and offal soups use the parts of the animal that need long, slow cooking, such as stomach, trotters and head meat. Many cultures value them as a hangover cure or a late-night meal. They are usually seasoned strongly, with garlic, vinegar, chilli, lemon or herbs.

SoupWiki lists 14 soups with tripe and offal. Typical total cooking time is about 210 minutes, ranging from 120 to 510 minutes, and a serving is roughly 300–580 kcal (estimates). The quickest is Magiritsa (~120 min) and the lightest is Tripe Soup (~300 kcal). None of them is vegetarian as usually made. All are served hot. They come from 12 countries, most often Turkey, Colombia, Indonesia.