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Traditional Romanian Tripe Sour Soup (Ciorbă de Burtă with Garlic, Rich Sour Cream, and Egg Liaison)
The legendary crown of Romanian soup-making: delicate tripe ribbons simmered for hours in marrow bone broth, enriched with a velvety liaison of sour cream and egg yolks, fragrant garlic mojo, and cider vinegar.
Prep
30 min
Cook
150 min
Total
180 min
Ingredients
6servings
- Cleaned beef honeycomb tripe1000 g
- Beef marrow and knuckle bones1000 g
- Heavy Romanian sour cream (smântână)400 g
- Egg yolks4 piece
- Garlic cloves, crushed to fine paste10 clove
- Large carrots2 piece
- White wine vinegar50 ml
- Salt1 tbsp
Preparation Steps
1
Simmer beef marrow bones and tripe in 5 liters of salted cold water for 2-2.5 hours, skimming continuously until tripe is meltingly tender.
120 min timer
2
Remove tripe to a board and slice into uniform noodle-like strips (5 cm by 0.5 cm). Strain broth through fine sieve, discarding bones.
10 min timer
3
Return strained broth and sliced tripe to pot. Grate one carrot finely and sauté in 2 tbsp oil until orange-tinted; strain the flavored golden oil into the soup.
5 min timer
4
Whisk egg yolks, sour cream, and garlic paste together. Temper with 3 ladles of hot broth, then stir into the hot pot off the heat. Season with vinegar and salt; serve with pickled hot chili peppers.
5 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
