Romanian Tripe Soup/ Ciorba de burta
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Romanian
Romanian Tripe Soup/ Ciorba de burta
Description
Ciorba de burta is prepared by simmering beef bones in water to create a deep broth, with vegetables added to enhance flavor during the long cooking process. The pre-cooked tripe is introduced after the broth is developed, continuing to simmer with bay leaves and peppercorns until tender. The soup is carefully clarified by straining and sieving to produce a clear broth. Selected boiled vegetables and meat cubes from the bones are returned to the soup, offering a balance of textures. The method results in a savory and delicate soup highlighting beef flavors and the unique chew of tripe.
This soup serves as a traditional hearty meal, often enjoyed in Romanian cuisine. Its richness and depth make it suitable as a main course or substantial starter, pairing well with crusty bread or sour cream on the side. Its comforting qualities fit well in colder weather or when a nourishing soup is desired.
Ingredients
- 3 onion
- 3 carrot
- 1 clove garlic
- 2 kg tripe pre-cooked
- 1 celery
- 1 kg beef bones
- 4 egg
- 2 parsley root
- salt
- black pepper
- 500 gr cream
- bay leaf
Instructions
How to Make it:
- Into a large pot, put 4.5 liters (19 cups) of water and bring to the boil.
- When the water reaches boiling point, add the beef bones. Leave to boil for about an hour on a low heat, removing the froth whenever necessary.
- Meanwhile, wash and clean the vegetables, cut into quarters and add to the soup to boil along with the bones.
- When the soup beings to boil again, add the finely chopped, pre-cooked tripe.
- Now add a few bay leaves and peppercorns and let everything simmer on a low heat for another hour or so until the meat is very well cooked.
- Turn off the heat, remove the bones, and use a strainer to remove the belly and boiled vegetables. Pass the remaining soup through a sieve several times to keep it perfectly clear.
- Choose a few pieces of the boiled vegetables to return to the soup along with the finely chopped belly.
- Take the meat from the boiled bones, cut it into cubes and add to the soup.
- Puree the rest of the cooked vegetables in a blender and add to the soup.
- The final step in making the perfect tripe soup recipe is as follows:
- Break the four eggs into a bowl and mix with the cream.
- Add a bit of hot soup to them, stirring all the while so lumps do not form.
- When the mixture has obtained the desired consistency, pour everything into the soup and mix quickly.
Notes
User Reviews
Overall Rating
4.9
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