Romanian Tripe Soup (Ciorbă de Burtă)
A velvety, rich, and tangy tripe soup that stands as a pillar of Romanian comfort food.
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150 min
Medium
Rumana
6 servings
The story behind
I’ll never forget the first time I sat down to a bowl of Ciorbă de Burtă in a cozy tavern in Brașov. It was freezing outside, and this steaming, creamy soup felt like an immediate reset for my soul. The balance of the garlic and the vinegar was a total revelation. It's one of those recipes that feels like a shared secret among friends—hearty, bold, and unforgettable.
Instructions
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1Boil the beef bones and tripe in a large pot with salted water, skimming the foam frequently to keep the broth clear.
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2Once the tripe is tender, remove it and cut it into thin strips. Strain the broth to remove any bone fragments.
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3In a separate bowl, whisk together the sour cream and egg yolks. Gradually add a few ladles of hot broth to the mixture to temper it.
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4Return the sliced tripe to the pot, pour in the tempered cream mixture, and turn off the heat immediately.
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5Stir in the garlic paste, pickled pepper strips, and vinegar. Let it rest for a few minutes to allow the flavors to meld before serving.
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