Dobrudja's cuisine specialty is the delicious tripe soup, noted for its nutritional value as well as for the fact that it is said to be a remedy after bacchic excesses. For this very tasty soup the main ingredient is beef tripe, well cleaned and boiled in salted water. When it is tender, carrots and onions, as well as pepper and garlic are added. The soup is further boiled and then allowed to cool. Then the tripe is cut into narrow stripes, the soup is strained and the liquid is again simmered with the strips of tripe. It is served seasoned with vinegar and/or sour cream.
Finally, other dainty dishes from Dobrudja's cuisine that might tempt the traveler are plachia de crap (carp cooked with onions and oil), spitted lamb and various sorts of shellfish prepared in a very simple manner and served with garlic sauce.
Turkish coffee has long been liked for its flavour, and the inhabitants of Dobrogea are good at making it, just as they make excellent cakes with walnuts and syrup called baclava and sarailie.
In Dobrudja the wine was produced since the dawn of the Christian era. The climate conditions provide about 300 days per year with hot and long falls, and the Black Sea the freshness and the necessary humidity to permit the culture of the grape and the possibility to produce noble rot. Pinot Noir wine produced at Murfatlar has a ruby brick red color, is medium bodied, with a balanced acidity, is moderately extracted, elegant, and is mildly tannic with a smooth finish. It has herbs and ripe fruit flavors with faintful varietal accents. There are also produced Chardonnay and red wines descended of Cabernet Sauvignon, and Merlot that are soft, rich and very fragrant.