Ciorbă de Burtă (Romanian Tripe Soup)

🧂 Ingredients

• 1 kg Beef tripe (honeycomb or book tripe recommended)
• 500 g Beef bones (marrow bones or knuckle bones)
• 3 liters Water
• 2 medium Carrots
• 1 large Celery stalk
• 1 medium Parsnip
• 2 Bay leaf
• 1 teaspoon Whole black peppercorns
• to taste Salt
• 300 ml Sour cream (full fat)(ensure it's at room temperature)
• 3 Egg yolks(ensure they are at room temperature)
• 10-15 cloves Garlic
• 100-150 ml White vinegar (5% acidity)(adjust to your preferred tanginess)
• for garnish Fresh dill or parsley
• for serving Hot peppers (e.g., Romanian pepper or chili)

👨‍🍳 Instructions

1. 1

   Prepare the tripe and broth base: Rinse the cleaned tripe under cold running water. Place the tripe and beef bones in a large stockpot. Cover with 3 liters of cold water. Add the chopped carrots, celery, parsnip (if using), bay leaves, and peppercorns. Bring to a rolling boil over high heat, then immediately reduce the heat to low. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering. Cover the pot and let it simmer gently for at least 3 hours, or until the tripe is very tender and easily pierced with a fork. The broth should be flavorful and fragrant.

   ⏱️ 3 hours 30 minutes
2. 2

   Process the tripe and broth: Once the tripe is tender, carefully remove it from the pot and let it cool slightly on a cutting board. Strain the broth through a fine-mesh sieve into a clean pot or heatproof bowl, discarding the bones and vegetables. Season the broth with salt to taste. While the broth is still hot, thinly slice the cooked tripe into fine strips (julienne). Return the strained broth to the pot and add the sliced tripe.

   ⏱️ 20 minutes
3. 3

   Prepare the sour cream and egg yolk mixture: In a medium bowl, whisk together the room temperature sour cream and egg yolks until smooth and well combined. This mixture will add creaminess and richness to the soup. Gradually ladle about 2 cups (approx. 500ml) of the hot broth into the sour cream mixture, whisking constantly. This tempering process prevents the eggs from scrambling when added to the hot soup. Once tempered, slowly pour this mixture back into the pot with the rest of the broth and tripe, stirring continuously.

   ⏱️ 10 minutes
4. 4

   Finish the soup: Gently heat the soup over low heat, stirring frequently, until it is warmed through. Do not let it boil after adding the sour cream and egg mixture, as this can cause it to curdle. Stir in the minced garlic and white vinegar. Start with 100ml of vinegar and taste; add more if you prefer a tangier soup. Allow the soup to simmer gently for another 5 minutes to let the flavors meld. Adjust seasoning with salt and more vinegar if needed.

   ⏱️ 15 minutes
5. 5

   Serve: Ladle the hot Ciorbă de Burtă into bowls. Garnish generously with chopped fresh dill or parsley. Serve immediately with whole or sliced hot peppers on the side, and extra vinegar for those who desire more tanginess.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Thorough cleaning of the tripe is paramount for a pleasant flavor and texture. If using pre-cleaned tripe, rinse it well.
• ✓The soup should have a balanced flavor profile: creamy from the sour cream, rich from the broth, pungent from the garlic, and distinctly tangy from the vinegar.
• ✓For the best results, serve this soup piping hot. The accompanying hot peppers and extra vinegar allow each diner to customize their bowl.
• ✓Ensure all dairy ingredients (sour cream, eggs) are at room temperature before mixing to prevent curdling.

🔄 Variations

• Adjust the quantity of garlic and vinegar to suit personal preference.
• Some regional variations include adding finely diced bell peppers or a small amount of tomato paste to the broth base for color and subtle flavor.
• A small amount of finely grated ginger can be added with the garlic for an extra layer of warmth.

🥗 Nutrition

Per serving