Ciorbă de BurtăCreamy Sour Tripe Soup
Ciorbă de burtă is a Romanian tripe soup enriched with sour cream and egg yolk and sharpened with vinegar and garlic. Temper the dairy mixture gradually so it does not curdle.
Prep
30m
Cook
2h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 800gBeef Tripe (cut into strips)
- 1.5lMeat Stock
- 500mlWater
- 150gCarrot (cut into thin strips)
- 80gCelery (cut into thin strips)
- 80gParsley Root (cut into thin strips)
- 120gOnion (halved)
- 2pcsBay Leaf
- 12gSalt
- 3gBlack Pepper
Finishing
- 200gSour Cream
- 3pcsEgg Yolk
Serving
- 15gGarlic (crushed)
- 30mlDistilled White Vinegar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a gentle simmer, add the beef tripe, cook briefly, then drain and rinse it.
- 02
Return the beef tripe to a clean pot with the meat stock, carrot, celery, parsley root, onion, and bay leaves.
- 03
Simmer the soup gently until the beef tripe is very tender, keeping the liquid around 95°C (203°F).
- 04
Remove the onion and bay leaves, then season the soup with the salt and black pepper.
- 05
Whisk together the sour cream and egg yolks in a bowl until smooth.
- 06
Ladle some hot broth into the sour cream mixture a little at a time to warm it gently, then stir the tempered mixture back into the soup off the heat so it stays silky.
- 07
Mix the garlic with the distilled white vinegar and add it to the soup to taste, or serve it alongside.
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