On April 18, 2026, a culinary dispute between Greece and Turkey over the origins of tripe soup has intensified, drawing attention to cultural heritage claims and historical interpretations. The controversy centers on a dish known as “patsa” in Greece and “iskembe” in Turkey, both referring to a soup made from boiled cow or sheep stomach.
Dimitris Tsarohas, owner of a restaurant in Thessaloniki specializing in patsa, has initiated efforts to have the dish recognized by UNESCO as an intangible cultural heritage of Greece. He claims the soup’s origins trace back to Homer’s Odyssey, citing a passage where Penelope prepares a banquet for her suitors that includes “stomachs full of fat and blood.” This interpretation has been met with strong opposition in Turkey, where officials and cultural advocates view iskembe as a national symbol deeply rooted in Turkish culinary tradition.
The debate reflects broader tensions between the two neighboring countries over historical narratives and cultural ownership. While Greece emphasizes ancient literary references to support its claim, Turkey highlights the dish’s enduring presence in Anatolian cuisine and its role in regional food culture. Similar preparations of tripe soup are likewise found in Iran and other parts of the Middle East, complicating efforts to attribute singular origin.
Tsarohas has reportedly collaborated with Lena Ofidili, author of a book on the history of the soup, to prepare the UNESCO application dossier. His Thessaloniki restaurant reportedly sees long queues, particularly in the early morning, as many patrons believe patsa serves as an effective remedy for hangovers after alcohol consumption.
Turkey maintains an active presence in UNESCO’s Intangible Cultural Heritage program, with several elements already inscribed on its representative list, including Turkish coffee culture and the art of whistling language. Greece, too, has multiple inscriptions, such as the Mediterranean diet and Rebetiko music. Neither country currently has tripe soup listed on UNESCO’s international registers.
The UNESCO evaluation process for intangible heritage nominations typically involves rigorous scrutiny by expert bodies, including assessments of historical continuity, community involvement, and safeguarding measures. Applications require detailed documentation demonstrating how the tradition is transmitted across generations and contributes to cultural identity and social cohesion.
As of now, no official date has been set for when the UNESCO Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage will review the Greek application. The committee meets annually, usually in December or January, to evaluate new nominations. Any decision would depend on the completeness of the dossier and compliance with UNESCO’s criteria for inclusion.
The disagreement over patsa and iskembe underscores how food can grow a focal point in discussions about national identity, historical legacy, and cultural pride. While both nations present compelling arguments based on historical texts and culinary practice, the ultimate resolution will rest with UNESCO’s evaluation mechanisms, which prioritize community-based traditions and sustainable safeguarding over competing claims of origin.
Readers interested in following developments can monitor UNESCO’s official website for updates on the Intangible Cultural Heritage lists and session schedules. Submissions and evaluations are documented in public reports released after each annual committee meeting.
We invite readers to share their perspectives on this culinary and cultural dialogue in the comments section below and to spread awareness by sharing this article with others interested in global heritage issues.