Tripe chorba (Turkish: işkembe çorbası, Romanian: ciorbă de burtă, Bulgarian: шкембе чорба, romanized: škembe čorba, Macedonian: чкембе чорба, romanized: čkembe čorba) is a common dish in Balkan, Eastern European and Middle Eastern cuisines.

In Bulgaria, škembe čorba (шкембе чорба) is made with whole pork, beef or lamb tripe, boiled for a few hours, chopped in small pieces, and returned to the broth.

The soup is spiced with ground red paprika which is briefly fried (запръжка), and often a small quantity of milk is added.

Ciorbă de burtă is often thickened with flour, high fat sour cream/creme fraiche and egg yolks, colored with fried grated carrots or peppers, and seasoned with vinegar, high fat sour cream (smântână) and garlic dip (crushed garlic mixed with oil), called mujdei.

In Turkey, tripe çorba (işkembe çorbası) is generally made of cow's stomach and eaten usually with a vinegar-garlic sauce added on the table or with the addition of an egg yolk-lemon juice (called terbiye) in the kitchen, after cooking and before service.

This has been the case since the 1800s, when it was first reported as a popular soup among Ottomans to consume immediately after a session of heavy social drinking, usually of rakı.

In Czech cuisine, tripe soup is heavily spiced with paprika, onions and garlic resulting in very distinct spicy goulash-like flavour.

In German cuisine, there are a number of different versions of sour tripe soup from southern parts of the country, including Bavaria, Saxony and Swabia.

Seasonings include lard, onions, garlic, meat broth, wine vinegar, bay leaf, salt, and pepper.

A stew based on pieces of pre-cooked tripe, lard, and onion spiced with paprika, garlic, caraway seeds, and marjoram.

A similar dish made with trotters, called pache or pacha (Albanian: paçe, Bosnian: pače, Bulgarian: пача, romanized: pača, Greek: πατσάς, romanized: patsas, Turkish: kelle paça) is found in the Turkish, Greek, Balkan, and Eastern European cuisines.