If you like the Turkish dish, Iskembe çorbasi (tripe soup in lamb bone broth), consider adding kimchi as the reddening sauce.

The Korean cabbage pickle adds chile, garlic, and sour flavours, beautifully balanced. I believe traditionally it's a chile/pepper/capsicum sauce, but recently I've added tomato (passata).

Today, I tried Kimchi with some passata, and fine-adjusted flavours with salt, and a touch of vinegar. No extra garlic was required.