Tripe soup or tripe stew is a soup or stew made with tripe (cow or lamb/mutton stomach). It is widely considered to be a hangover remedy.

The Turkish name işkembe çorbası, meaning "tripe soup", consists of işkembe ("stomach/tripe"), çorba ("soup"), and the possessive affix -i that links the two words. It came from Persian shekambe (شکمبه, "rumen") and shurba (شوربا, "soup"). Some South Slavic languages borrowed the dish name from Turkish: as škembe čorba (шкембе чорба) in Bulgarian and čkembe čorba (чкембе чорба) in Macedonian, as škembić (шкембић) in Serbian and Bosnian, and Çorbë in Albanian.

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. It is frequently considered to be a hangover remedy.

In Greek cuisine, tripe soup is known as patsas, (πατσάς) from Turkish (paça) which means 'trotter'. Trotter/(paça) is a different soup in Turkish cuisine.^{[clarification needed]}

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. Traditionally, the soup is served with mashed garlic in vinegar and hot red pepper. There is a variant of the soup with intestines instead of tripe.

The soup was very popular with the working class until the late 1980s, and there were many restaurants serving only shkembe chorba (шкембеджийница, "shkembe restaurant"). Later they were replaced by fast food restaurants but the soup is still highly regarded, and is part of the menu in any cheap to moderately-priced restaurant.

The Romanian name for sour tripe soup is ciorbă de burtă (from ciorbă 'sour soup' < Turkish çorba + burtă 'tripe'). The Romanian ciorbă de burtă is similar to ciorbă de ciocănele (soup from pork legs). 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. The Romanian journalist Radu Anton Roman said that ciorbă de burtă "looks like it is made for drunk coachmen but it has the most sophisticated and pretentious mode of preparation in all Romanian cuisine. It's sour and sweet, hot and velvety, fatty but delicate, eclectic and simple at the same time."

If sour base made of fermented wheat bran called borş is used in sour tripe soup, the sour soup is called a borş, not a ciorbă.