🍲 Ciorbă de burtă (Romanian tripe soup)

Name: Ciorbă de burtă (Romanian tripe soup)
Total time: 240 min
Yield: 6
Cuisine: Romania · nationwide
Ingredients: 1 kg cleaned beef tripe; 1 carrot, 1 onion and 1 piece of celery root for the stock; 200 g sour cream; 2 egg yolks; 4 garlic cloves, crushed; 3–4 tbsp vinegar; Salt, fresh chilli peppers to serve

Origin: Romania · nationwide

240kcal

per serving · 400 g

60kcal

per 100 g

24 gProtein6 g / 100 g

12 gFat3 g / 100 g

8 gCarbs2 g / 100 g

Ciorbă de burtă is Romania's famous sour tripe soup. Beef tripe is simmered for hours until tender, cut into thin strips and returned to a broth thickened with sour cream and egg yolk, then sharpened with vinegar and garlic. The result is creamy, tangy and rich. It is served hot with extra garlic sauce, vinegar and a fresh chilli to bite on the side.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

Pork — checkbecause of: tripe

Not vegetarianbecause of: tripe

Not veganbecause of: tripe, sour cream, egg

Contains dairybecause of: sour cream

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Milk

What it is made of

tripegarlicvinegarsour creameggchili pepper

Recipe

6 servings240 min

Ingredients

1 kg cleaned beef tripe
1 carrot, 1 onion and 1 piece of celery root for the stock
200 g sour cream
2 egg yolks
4 garlic cloves, crushed
3–4 tbsp vinegar
Salt, fresh chilli peppers to serve

Method

Simmer the tripe in salted water for 30 minutes, drain, then cover with fresh water and simmer with the vegetables for 3–4 hours until tender.
Lift out the tripe and cut it into thin strips; strain the broth and return the tripe to it.
Whisk the sour cream with the egg yolks, then whisk in a ladle of hot broth.
Stir the mixture into the pot off the boil and heat gently without boiling.
Season with garlic, vinegar and salt, and serve with fresh chillies.

How to make it lighter

Use part sour cream and part broth for the liaison to make a lighter soup.
Skim the fat from the chilled broth before finishing the soup.
A single bowl of the soup is a filling, moderate meal.

History

Tripe soups are common across the Balkans and Eastern Europe, and ciorbă de burtă is one of the best-known dishes of Romanian cooking. Today it is a staple of Romanian restaurants and is often eaten as a restorative dish after celebrations.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →