Turkish workers traditionally start the day with soup. There are only three kinds, nationwide: lentil, trotter and tripe. The tripe seems to me to be intestines. I figured the idea is, if you can face that you can take anything the day might throw at you.

The other Turkish intestine specialty is to wind them round a stick, grill them like a kebab and slice bits off to eat in a roll (I think of these as bowelburgers). This is okay with enough flaked chili sprinkled over it.