Ciorba de burta (Romanian tripe soup)

Last Updated on December 15, 2024

A friend of mine has been going to Romania on holiday for a couple of years. He has taken a liking to the local tripe soup, which is very popular throughout Romania. However, as it happens, it is cooked a little differently everywhere, here a tried and tested version according to my friend who got the recipe from his Romanian friends.

Ingredients:

750 g beef tripe 300 g 250 g of sour cream 100 g sterilised red peppers 100 g sterilised yellow peppers 2 l water 4 pcs yolks 4 pcs carrots 2-3 pcs garlic cloves 2 pcs garlic cloves 2 pcs carrots onions 1 pc piece of celery butter pepper vinegar oil salt

Procedure:

Cook beef tripe in salted water for 1 hour, rinse, place in a pot, cover with clean water, add pre-cooked tripe, beef front, 2 whole onions, 2 carrots, a piece of celery, season with salt, cook over low heat until tender, about 2 hours.

When tripe is soft, skim off broth, set meat and tripe aside, discard Vegetable Recipes.

Stir sour cream with egg yolks and slowly, in ladlefuls, stir into clear, warm broth.

Slice the juices into strips, dice the beef, put in the broth.

In a pan in oil and butter (1:1), fry the grated carrots, roast 3-4 minutes until caramelized and add to the soup (carrots give the soup a nice color).

Slice the sterilised peppers into strips, put them into the soup.

Season the soup to taste with grated garlic, vinegar, (you can also add a little paprika liquor), pepper and salt, let it warm up briefly and serve.

Recommendation:

Note:

Text and photo by D. Marounek