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Tripe Soup (Ciorba de Burta)

The Tripe Soup is a traditional Romanian soup made with beef tripe, garlic, sour cream, eggs and vinegar. With an amazing creamy texture, it's one dish that any true foodie must try.

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 8
Calories: 353 kcal
Course: Soup , Lunch
Cuisine: Romanian

Ingredients

  • 3 pounds beef tripe cleaned as mentioned in notes and cut into small 1 inch pieces.
  • 1 piece beef bone
  • 2 large carrots peeled
  • 3 stalks celery or 1 celery root
  • 1 large onion peeled and left whole
  • 1 parsnip peeled
  • 10 cups water
  • 1 tablespoon olive oil
  • 3 eggs
  • 2 cups sour cream
  • ⅓ cup vinegar
  • 8 cloves garlic minced
  • salt and pepper to taste
  • 2 tablespoon fresh parsley chopped for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve: Garnish with parsley and serve hot with additional sour cream and hot peppers such as red chilies whether pickled or fresh.

Notes

  • Clean the tripe under running water thoroughly and remove any fat or extraneous membranes of the stomach. Make sure to be gentle and go deep into those nooks and crannies to clean out any and all impurities. As I've mentioned above, usually the tripe sold in stores is already white and quite clean, I still wash mine. I've also used vinegar and salt to clean the tripe and scrub it really well. It all depends on what it looks like.
  • Use a bowl filled with room temperature water to rinse if you prefer to not rinse the tripe in the sink.
  • Make sure to leave the veggies whole while boiling them so it will be easier for you to scoop them out once their part in the recipe is over.
  • You can add extra sour cream after the soup is ready, to give it even more of that creamy texture and to tamper with the sourness from the vinegar.
  • You can easily make this in an Instant Pot by adding all the ingredients as mentioned in Step 1 of instructions and cooking for 30 minutes on high pressure then follow the rest of the instructions to finish making the soup.
  • This tripe soup can also be made in a Slow Cooker, the same way by adding all the ingredients in a slow cooker as mentioned in step 1 and cooking on low for 6 to 8 hours or high for 4 hours. Finish the soup by following the rest of the ingredients as specified in the recipe card.
  • After letting the tripe soup cool down completely, you can store the soup in an airtight container, preferably a glass one, in the fridge for up to 3-4 days. 
  • Reheating is quite easy! Use either your microwave, stirring every 30 seconds or so, or transfer the soup to a pot on the stove-top. Reheat, stirring occasionally, over medium-high heat until warmed through.
  • To freeze, let the soup fully cool down to room temperature before freezing. Transfer to an airtight container and this soup will last 3-4 months frozen. To make reheating easier, let the soup thaw overnight in the fridge. You can reheat straight from the freezer, but you will just have to be careful and stir often to break up the ice.

Nutrition Information

Serving 1serving Calories 353kcal (18%) Carbohydrates 10g (3%) Protein 34g (68%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 227mg (76%) Sodium 229mg (10%) Potassium 748mg (21%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 3675IU (74%) Vitamin C 8mg (9%) Calcium 136mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 353

% 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.