Turkish Media React to Greece’s UNESCO Bid for Tripe Soup

The issue of culinary ownership has once again surfaced in Greek–Turkish relations, this time following Greece’s initiative to include tripe soup on the UNESCO Intangible Cultural Heritage list as a Greek dish.

The news, which originated from an initiative in Thessaloniki, sparked an immediate reaction in the Turkish media. Several outlets accused Athens of “appropriating” a dish that, according to them, has deep roots in Ottoman tradition.

According to Dimitris Tsarouchas, owner of one of the oldest tripe restaurants in Thessaloniki, who spoke to APE-MPE, the final dossier was recently submitted to the General Directorate of Antiquities and Cultural Heritage, under the Directorate of Modern Cultural Heritage, specifically to the Department of Intangible Cultural Heritage and Intercultural Issues of the Ministry of Culture.

Industry professionals in Thessaloniki are now awaiting approval so that the file can be forwarded to UNESCO for evaluation and potential inclusion on the Intangible Cultural Heritage list.

As expected, the issue was widely covered by the Turkish press. Experts speaking to Turkish media stressed that although tripe was also prepared by non-Muslim populations during the Ottoman period, the dish’s character remains “Oriental.”

Habertürk

In an article titled “Greece Launches Initiative for the Intangible Cultural Heritage of Tripe,” Habertürk reported that Greece “is preparing to include tripe soup, a dish consumed in Turkey for centuries, on the UNESCO Intangible Cultural Heritage list.”

The outlet noted that the initiative comes from entrepreneurs in Thessaloniki and that the dossier highlights the preparation process, cooking techniques, and the connection of tripe with the city’s identity.

Gastronomist Recep İncecik told Habertürk TV:

“It’s good that they claim tripe as their own, but it belongs to our dominant culture, and Greeks can never take it,”
adding that tripe was prepared by non-Muslims during the Ottoman period.

The article also emphasized the long-standing presence of tripe soup in Turkish cuisine, noting that it is consumed nationwide and that in many cities—especially Istanbul—24-hour eateries specialize in the dish. It further described tripe as a “therapeutic soup” and a “natural antibiotic,” typically served with garlic, vinegar, and hot pepper.

Haberler

The website Haberler published an article titled “Greece Takes Action on Tripe Soup,” referring to a “new chapter” in the long-standing culinary rivalry between the two countries. The report claimed that “Athens has targeted tripe soup.”

According to Turkish gastronomy representatives quoted in the article, tripe holds a “much deeper place” in Turkey due to its preparation methods and serving rituals. The outcome of the UNESCO process is being closely watched on both sides of the Aegean.

Yeni Akit

Yeni Akit adopted an even sharper tone. Under the headline “They Have Set Their Sights on Turkish Cuisine! The Greeks Are Stealing Another One of Our Delicacies,” the publication framed the Greek initiative as an attempt to “seize” an element of Turkish culinary heritage.

Onedio

Onedio followed a similar line, with the headline “Unbelievable! Greece Is Now Trying to Claim Tripe as Its Own.” The outlet referred to an “international trademark competition” surrounding a dish “with deep roots in Turkish cuisine, from street food culture to palace cuisine.”

The platform featured expert opinions arguing that tripe originates “primarily from the East and Ottoman heritage” and that its “appropriation” contradicts historical evidence.

Sözcü

The newspaper Sözcü placed the issue in a broader historical context. Under the headline “Greece Claimed the Turkish Dish That the European Union Had Banned,” it described the case as part of “decades of gastronomic rivalry.”

The article noted that, following past disputes over shared culinary traditions such as baklava, tzatziki, and döner, Greece is now turning its attention to tripe. It added that “ambassadors” of Turkish cuisine believe Ankara should take action to protect this aspect of its culinary heritage.

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