Tripe Soup (Ciorba de Burta)
User Reviews
4.7
Tripe Soup (Ciorba de Burta)
Description
This tripe soup recipe uses three pounds of cleaned beef tripe cooked long and slow with beef bones and a selection of root vegetables such as carrots, celery, onion, and parsnip in water. The whole vegetables cook to impart flavor and are then removed, leaving tender tripe in a clear broth.
The color and richness come from shredded cooked carrots sautéed in olive oil and a mixture of eggs and sour cream tempered with hot broth before being stirred into the soup. Garlic and vinegar are added to elevate the flavor with pungency and acidity, which are traditional characteristics of this soup.
Tripe is thoroughly cleaned before cooking to ensure purity of flavor. This soup can be made in an Instant Pot or slow cooker following the same ingredient process but with reduced cooking time. Leftovers store well in the refrigerator up to 3 to 4 days or freeze for several months. Reheating is best done gently with stirring to avoid curdling.
Ingredients
- 3 pounds beef tripe cleaned as mentioned in notes and cut into small 1 inch pieces.
- 1 piece beef bone
- 2 large carrot peeled
- 3 talks celery or 1 celery root
- 1 large onion peeled and left whole
- 1 parsnip peeled
- 10 cups water
- 1 tablespoon olive oil
- 3 egg
- 2 cups sour cream
- ⅓ cup vinegar
- 8 cloves garlic minced
- salt to taste
- black pepper to taste
- 2 tablespoon parsley chopped for garnish, fresh
Instructions
- Cook the ingredients: In a big pot, add the tripe, beef bones, carrots, celery, onion, parsnip and water. Bring to a boil then reduce heat to medium and cook for 2 to 3 hours or until the tripe is tender.
- Prep the tripe and soup: Transfer the bones and the vegetables from the soup, only the tripe pieces should be left. Shred the boiled carrots. In a small pan add a tbsp olive and sauté the carrots for 2 to 3 minutes. The carrots are what's going to give the soup that nice yellow color.
- Finish the soup: In a small bowl whisk the eggs with the sour cream. Add a ladle of the hot broth to the egg mixture and stir, repeat this another 2 or 3 times. Pour this mixture back into the soup and stir. Add the sautéed carrots, the minced garlic and the vinegar to the soup and stir. Season the soup with salt and pepper to taste. Make sure you taste it and if you require more vinegar feel free to add more. I prefer mine with a bit more vinegar, but this is something that each person can add to their bowl, instead of adding it to the whole soup, so don't over do it.
- Serve: Garnish with parsley and serve hot with additional sour cream and hot peppers such as red chilies whether pickled or fresh.
Notes
- Clean tripe thoroughly under running water and remove fat or membranes before cooking; vinegar and salt scrubbing is optional.
- Keep vegetables whole during boiling for easy removal without breaking them up.
- You can add additional sour cream after cooking for extra creaminess or adjust vinegar to taste to balance sourness.
- This soup can be prepared in an Instant Pot (30 minutes high pressure) or slow cooker (4-8 hours) using the same ingredients and steps.
- Store cooled soup in airtight containers in the fridge for up to 3-4 days; reheat gently, stirring frequently.
- Frozen soup lasts 3-4 months; thaw overnight before reheating to ensure even warming and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 353kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 227mg | 76% |
| Sodium | 229mg | 10% |
| Potassium | 748mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3675IU | 74% |
| Vitamin C | 8mg | 9% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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