People on the Balkans like this spicy soup, which is served broadly over the Peninsula.
As the name suggests, it has Turkish origin, but over the years it was adapted in the cuisines of the different coutries. Even though the names of the soup are local and there are some variations concerning the included ingredients (with or without milk, onion, veal knuckles etc.), the recipe is nearly the same. It is not a sophisticated dish, but it is very tasty and it has the reputation of one of the best hangover cures.
A man healing tool probably. I can't imagine a woman, feeling giddy and suffering from head-aches, who sips tripe soup in the morning, but who knows?
But bear in mind: tripe makes the soup gelatinous and its surface tends to become solid very fast. So the soup should be eaten really hot, which makes some slurping inevitable. This fact and also the strong taste and the garlic garnish make the soup not very proper part of the menu if you inted to invite the President for dinner. Otherwise it is a very tasty soup for an evening with the beloved ones matching perfectly with a glass of ice-cold beer.