About this Dish
A sour, creamy tripe soup finished with garlic, vinegar, and sour cream.
History & Origin
A hangover cure across Romania, ciorba de burta gets its distinctive sourness from borș (fermented wheat bran), a defining Romanian souring technique.
IngredientsServes 2
🫀Beef tripe (honeycomb), 1kg cleaned and cut into strips
🥕Carrots, 2 medium, whole
🧅Yellow onion, 1 large, whole
🥬Celery root (celeriac), 1 small chunk (~150g)
🧄Garlic, 6 cloves, crushed and finely minced
🥚Egg yolks, 3 large
🫙Sour cream, 400ml, full fat
🍶White wine vinegar, 4-5 tablespoons, to taste
🧂Salt and whole black peppercorns, to taste
🌶️Hot chili pepper flakes or fresh hot pepper, 1 teaspoon, for serving
Method
1
Wash the tripe thoroughly under cold running water, then place it in a large pot, cover with cold water, bring to a boil, and drain. Repeat this blanching process once more to remove any strong odor, then drain and rinse well.2
Return the tripe to the pot and cover with about 3 liters of fresh cold water. Add the whole onion, carrots, celeriac, peppercorns, and a generous pinch of salt. Bring to a boil, skim off any foam, then reduce the heat and simmer on low for 3 to 4 hours until the tripe is completely tender and soft.3
Remove the tripe strips and set aside. Strain the broth through a fine sieve into a clean pot, discarding the vegetables. Slice the cooked tripe into thin, bite-sized strips and return them to the strained broth. Bring the soup back to a gentle simmer.4
In a bowl, whisk together the egg yolks and sour cream until smooth and well combined. Slowly ladle a cup of hot broth into the sour cream mixture, whisking constantly to temper it and prevent curdling.5
Pour the tempered sour cream mixture back into the simmering soup while stirring continuously. Do not let the soup boil after adding the sour cream or it will curdle. Heat gently for 3 to 5 minutes, stirring often.6
Add the crushed garlic and white wine vinegar, starting with 3 tablespoons and adjusting to your preferred sourness. Taste and correct the salt. The soup should be creamy, tangy, and fragrant with garlic.7
Serve hot in deep bowls with extra vinegar, hot pepper, and sour cream on the side so everyone can adjust to their taste. This soup is traditionally eaten with fresh bread or crusty white rolls.User Reviews
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