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Traditional pastry filled with tripe
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Tripe börek (140 g) has 399 calories. That works out to 285 calories per 100 g. It contains 34.4 g of carbs, 16.5 g of protein, 21.6 g of fat and 1.8 g of fiber. Its 1.3 µg of B12 covers 53% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 140 g
399
KCAL / 140G
Carbs
34.4g
· 13% DV
Protein
16.5g
· 33% DV
Fat
21.6g
· 28% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 35% · Protein 17% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 399 kcal | |
| Total fat | 21.6 g | 28% |
| Saturated fat | 6.44 g | 32% |
| Trans fat | 0.11 g | |
| Sodium | 588 mg | 26% |
| Total carbohydrate | 34.4 g | 13% |
| Fiber | 1.8 g | 6% |
| Protein | 16.5 g | 33% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 140 g | 399 kcal |
| 1 slice (thin) | 60 g | 171 kcal |
| 1 piece (small) | 80 g | 228 kcal |
| 1 slice (thick) | 95 g | 271 kcal |
| 100 g | 100 g | 285 kcal |
| 1 serving (large) | 180 g | 513 kcal |
| 1 piece (large) | 220 g | 627 kcal |
| 1 piece (jumbo) | 280 g | 798 kcal |
Calculated from 285 calories per 100 g.
Tripe börek is a pastry filled with cooked tripe, the edible lining of an animal’s stomach. It is a prepared dish and is classified as processed, though that classification does not necessarily mean it was factory-made.
Tripe börek has a savory, rich filling with a distinctive offal flavor, wrapped in crisp or tender pastry. The strength of the tripe taste varies with how thoroughly it is cleaned and which herbs and spices are used.
To make tripe börek, cook cleaned tripe until tender, chop it for the filling, then wrap it in pastry or phyllo. Bake or pan-fry the parcels until the outside is cooked and crisp; recipes differ in seasoning and pastry.
Tripe börek is described as having a tripe filling, which comes from the lining of the stomach, not the feet. The Turkish name can cause confusion with paça dishes made from trotters, so ask about the filling when ordering.
No, tripe börek is not the same as Turkish tripe soup. Börek is a pastry parcel with tripe filling, while tripe soup is a liquid dish; they differ in preparation, texture, and how they are served.
Clean the tripe thoroughly, rinse it several times, and cook it fully before using it in tripe börek. Discarding the cooking water and seasoning the filling with onion and herbs can help mellow its strong smell.
Yes, tripe börek can be baked rather than fried. Baking uses less added oil, while pan-frying usually gives the pastry a crispier exterior; follow the pastry recipe so the wrapper cooks through without drying out.
Serve tripe börek hot with yogurt, a yogurt drink, or a fresh salad. These sides complement the rich, savory filling and make the pastry part of a more balanced meal.
Keep cooked tripe börek in a covered container in the refrigerator for up to 3 days. Refrigerate it promptly, and reheat only the portion you plan to eat until it is hot all the way through.
Yes, tripe börek can be frozen. Let cooked pieces cool completely, package them so they do not stick together, and freeze; thaw them in the refrigerator and reheat thoroughly before serving.
Vitamins
B12
1.26µg · 53% DV
B3
3.36mg · 21% DV
Biotin
5.6µg · 19% DV
B2
0.22mg · 17% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
179mg · 26% DV
Sodium
588mg · 26% DV
Manganese
0.45mg · 20% DV
Potassium ⭐
231mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 399 calories in 1 piece (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Tripe börek is a savoury Turkish pastry filled with cooked, finely chopped tripe and wrapped in thin dough, then baked or pan-cooked until golden. It belongs to the broader börek tradition of layered or folded pastries, with the filling and shape varying between recipes and regions.
The outside is crisp while the centre is soft and hearty, with the distinctive savoury flavour of tripe. It is usually served warm as a snack or a meal, and works well with salad or a cooling yoghurt drink. The filling contributes protein, while the pastry makes it more substantial; a smaller portion with fresh vegetables is a simple way to keep the meal lighter.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.44g
MONOUNSATURATED
8.54g
POLYUNSATURATED
4.2g
Omega 6:3 ratio 56:1
Above the ideal 4:1 (56:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.