Tripe soup, known as ciorbă de burtă, is a traditional Romanian sour soup made from tender beef tripe cooked in a rich, garlicky broth. This classic tripe soup recipe is finished with vinegar or lemon juice and often enriched with sour cream and egg yolks, creating a creamy yet tangy flavor. Served hot, ciorbă de burtă is one of the most iconic dishes of Romanian cuisine.
Tripe Soup (Ciorba de burta)
Print RecipeIngredients
- TRIPE PRE-COOKING
- 2 Kilogram (kg) veal tripe
- 1 Piece onion
- 1 Table spoon (tbsp) pepper, whole grain
- 1 Piece bay leaves
- 1 Table spoon (tbsp) salt
- TRIPE SOUP
- 4 Piece carrot
- 1 Piece parsley root
- 6 Table spoon (tbsp) garlic cloves
- 2 Table spoon (tbsp) salt
- 6 Table spoon (tbsp) sour cream
- 2 Table spoon (tbsp) vinegar
- 2 Piece pickled hot pepper
- 1 Table spoon (tbsp) mustard
- 2 Table spoon (tbsp) oil
- 1 Piece cow bone
- GARLIC SAUCE
- 2 Piece garlic cloves
- 1 Table spoon (tbsp) vinegar
- 1 Tea spoon (tsp) salt
- 1 Decilitre (dl) cold water
Instructions
tripe pre-cooking
Learn how to make this delicious tripe soup which is an all time Romanian Classic, often considered the ultimate hangover cure.
Take a well cleaned, raw veal tripe, that hasn’t been pre-boiled, the soup will have much more flavour if you pre-cook it. Cut it into stripes 8-10 cm long and 0.5 cm thick and boil it with the bay leaves, the whole onion, the wholes grain pepper and a spoon of salt. Fill with enough cold water to cover it in the pot, the tripe is difficult to boil, simmer it and cook approx 1.5 hours. After it is precooked, strain the water, remove the pepper, onion and the bay leaves as well as the cow bone .
tripe soup
Put the tripe stripes back on the fire and add enough cold water again. If you prefer the firm tripe flavor half of the water may replaced with the pre-cook liquid.
Add the cow bone, garic cloves (don’t chop), 2 carrots and parsley root which was cut into big chunks and cook again 1.5 half hours simmering. Add 2-3 pieces pickled hot pepper and cook with 15 minutes than remove the hot pepper otherwise it could be too hot.
Grate the remaining carrot and fry it until it is soft, together with the 2 oil spoons. Than add 2 dl cooking liquid and cook the carrot 5-10 minutes thab addto the soup and boil for a couple of more minutes. Mix the mustard, sour cream and 2 dl cooking liquid in a jar and add back to the soup as well. Flavor with salt and vinegar, cook 5-10 minutes and then set the pot aside.
garlic sauce
Chop the garlic in very thin slices and then smash it together with salt, mix with a few spoons of very cold water and vinegar. Serve the soup with this garlic sauce, sour cream, hot peppers ( fresh or pickled) and fresh bread.
