(entrails) dishes have great importance in Turkish cuisine.
Entrails are cheaper and more nutritious than other kinds of
meat. Almost all Çarşıs have one entrails seller to every
three butchers; moreover some butchers also sell entrails.
Most entrail dishes are grilled and flavored by thyme. The list
of well-known Turkish dishes that made with entrails include the
following: Fried brain, brain salad (a kind of meze), grilled
hearth, liver, fried liver called Arnavut ciğeri (again a
favorite meze), liver stew with thyme, işkembe çorbası
(tripe soup) with garlic (the perpetual remedy drunkards), tribe
with chickpea, tripe au gratin, grilled spleen (especially
useful as a treatment for anemia), grilled kidneys, grilled ram
testicles, grilled kokoreç (sheep intestines), trotters
soup and famous Beykoz trotters.
Tripe restaurants, the last stop of drunks, are open 24 hours a
day. Here the tripe soup is eaten with plenty of garlic and
vinegar. Trotters and kelle are also served. Kelle
is the head of the sheep cooked in a special way. Although in
most restaurants it is served in pieces on top of pilav
sometimes they serve it as it is.