Ciorbă de Burtă (Romanian Tripe Soup)
Local name: Ciorbă de burtă
In short: Tender beef tripe in a clear, lemony broth enriched with sour cream and egg yolk, finished at the table with garlic steeped in vinegar. It takes about 3 h 45 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 3 h 15 min
- Total
- 3 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 290 kcal
Ciorbă de burtă is the soup Romanians order at weddings, roadside restaurants and after a long night out. Strips of tender beef tripe simmer in a clear, lightly sour broth, which is then enriched with sour cream and egg yolk until it turns pale and silky. The last step happens at the table: each person stirs in a spoonful of garlic steeped in vinegar and, if they dare, bites a fresh hot pepper.
Instructions
- Rinse the tripe under cold water. Cover it with fresh cold water in a large pot, bring to a boil and boil for 5 minutes. Drain, rinse the tripe and wash out the pot.
- Return the tripe to the pot with the beef shank, onion, carrots, parsnip, celery root, peppercorns, bay leaves and salt. Add the 3 liters of cold water, bring to a boil and skim off the foam.
- Reduce the heat so the surface barely bubbles, cover partly and simmer for 2 1/2 to 3 hours, until a fork slips easily through the tripe. Top up with hot water if the level drops.
- Lift out the tripe, shank and vegetables. Strain the broth back into the pot and discard the onion, peppercorns and bay. Dice the carrot and parsnip and pull the meat off the bone.
- Slice the tripe into strips about 5 cm (2 in) long and 5 mm (1/4 in) wide. Return the strips, shank meat and diced vegetables to the broth, bring to a simmer and add the lemon juice. Taste and adjust the salt.
- Whisk the sour cream and egg yolks in a bowl. Slowly whisk in 2 ladlefuls of hot broth, then stir this mixture into the pot over low heat. Warm it for 2 to 3 minutes without letting it boil.
- Stir the crushed garlic into the vinegar and let it stand while you finish the soup.
- Serve the soup hot, scattered with parsley, with the garlic vinegar and hot peppers on the table so everyone can season their own bowl.
Tips
- Ask the butcher for tripe that is already cleaned and blanched. Cook it low and slow, because tripe that is not tender stays rubbery however long it sits in the soup.
- Never let the soup boil after the sour cream and yolk mixture goes in, or it will split. Warm it gently and serve right away.
Questions and answers
Does tripe soup smell strong?
Pre-cleaned tripe has only a mild smell, and a short parboil in fresh water removes most of what is left. The lemon and the garlic vinegar also lift the flavor.
Can I make ciorbă de burtă ahead of time?
Yes. Cook the broth and tripe up to 3 days ahead and refrigerate. Add the sour cream and yolk mixture only after reheating, just before serving.
Why do Romanians add garlic and vinegar to the soup?
The sharp garlic vinegar cuts through the richness and lets each person decide how sour the bowl should be. It is the signature finish of this soup.
How long does it take to make Ciorbă de Burtă (Romanian Tripe Soup)?
About 3 h 45 min in total: 30 min of preparation and 3 h 15 min of cooking.
How many calories are in Ciorbă de Burtă (Romanian Tripe Soup)?
About 290 kcal per serving, with 26 g of protein, 7 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 7 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 1450 mg |
Estimated values, calculated from the ingredients.
