Czernina is a traditional soup prepared with duck or goose blood, which is preserved in vinegar so it would not coagulate. The soup is made with a flavorful duck broth, while the typical additions include dried fruits and a variety of spices such as cloves and allspice.

The name of the soups stems from the word czarny, which translates as black and refers to the dark color of the soup. Even though some modern versions occasionally omit the blood and employ other types of meat, czernina should always be tangy, slightly sweet, and dark in color. 

Duck blood and vermicelli soup is a traditional delicacy made by cooking vermicelli, duck liver, blood, and intestines with dried tofu, dried shrimp, ginger, sesame oil, and caraway seeds. Although the dish is consumed in many Chinese regions, it is a specialty of Nanjing, famous throughout the world for its duck dishes, which is why it is sometimes referred to as the capital of duck.

According to a popular story, a poor man in Nanjing had killed a duck and used a bowl to hold its blood. While cleaning the duck, he accidentally dropped some vermicelli into the bowl and cooked the stew afterwards. When he tasted the stew, he found it quite flavorful, and a wealthy man heard about the newly created dish, thus employing the poor man as a cook for his family. 

Widely regarded as an excellent hangover cure and a great remedy, khashi is a soup made by boiling beef intestines, tripe, shank, as well as other organs such as kidneys. Carrots, onions, bell peppers, and various greens may also be used. After the broth has been prepared, milk or pieces of milk-soaked bread can be added to the pot along with salt, pepper, and chopped garlic.

It is said that khashi was invented when the poor had to give away all their meat to the rich, being left only with the organs, heads, and hooves of the animals. Ever since the promotion of the soup as a particularly healthy dish, it became popular among all social classes.

Sopa de pata is a traditional soup. It's made with a combination of tripe, cow's feet, sweet corn, green beans, chayotes, cassava, and bananas. The soup is spiced with onions, garlic, cumin, and achiote, while its rich and buttery flavor is coming from cow hooves.

The hooves are washed in lemon juice before being added to the soup in order to lose their barnyardy aroma. When served, the soup is often garnished with culantro and sprinkled with chili powder.

This traditional Greek soup employs beef, lamb, or pork tripe as key ingredients. While there are many different regional varieties of the soup, most use animal’s head or feet and enrich the broth with garlic, onions, lemon juice, and vinegar.

The broth is occasionally thickened with avgolemono, a mixture of whisked eggs and lemon juice. Patsas is commonly regarded as a great hangover remedy and is traditionally enjoyed in the late hours, after a night of indulgence at Greek taverns. 

Flaki or flaczki is a traditional tripe soup. Dense and meaty, the soup is traditionally served during Polish weddings as a part of the hot courses of the festivity. The dish is often served with a fresh bread roll on the side. The name flaki refers to its main ingredient–strips of beef tripe.

Flaki was known since the 14th century in Poland, and it was one of the favorite dishes of King Wladyslaw Jagiello. Today, some cooks like to add smoked bacon to the dish, as well as additional seasonings such as pepper, ginger, or nutmeg. If meatballs are added to the soup, the dish is then known as flaki po warszawsku (Warsaw-style flaki).

Dršťková is a traditional tripe soup consisting of beef tripe braised in generous amounts of onions and sweet paprika. Although it has numerous regional varieties, this hearty soup typically has a thick consistency, a light red color, and a slightly spicy flavor.

Occasionally, pieces of smoked meat or sausages are incorporated into the soup. Tripe soup is often served in traditional pubs and usually comes accompanied with slices of crispy buttered bread. In Slovakia, it appears in a similar form and is better known as držková polievka.

Flaczki z pulpetami, also known as flaczki po warszawsku, is a regional variant of the authentic Polish tripe soup that calls for pulpetami, or beef tallow meatballs, to be served with the soup. It is based on flaczki, literally translated to guts in Polish, which are thin strips of cleaned tripe, cooked in a spicy broth with vegetables and roux.

Apart from meatballs, the soup is usually accompanied by slices of rye bread or bread rolls. Traditional beef tripe soup is quite pungent and seasoned with aromatic spices such as marjoram, ginger, nutmeg, allspice, bay leaves, paprika powder, pepper, and parsley. 

İşkembe çorbası is a traditional tripe soup that is known as a great hangover cure. It consists of tripe, water, milk, flour, butter, and egg yolks. The soup is usually seasoned with salt and finished with red pepper, vinegar, and garlic, giving it a bold flavor.

It is recommended to serve the soup while still hot.