Authentic Romanian Ciorbă de Burtă (Tripe Soup) Recipe

Have you ever tried a soup that transcends borders and warms your soul? Romanian Ciorbă de Burtă is exactly that – a beloved dish in Romania that has earned its place among international soups. This specialty soup is rich, tangy, and brimming with flavor, making it an unforgettable culinary experience.

Picture this: a steaming bowl of tripe swimming in a creamy broth, accented with sour cream and a hint of vinegar. The flavors meld together beautifully, creating a delightful contrast of richness and acidity that will leave you wanting more.

This recipe not only showcases the unique flavors of Romanian cuisine but also serves as a testament to the joy of cooking. It’s a labor of love that brings family and friends together, perfect for cozy gatherings or holiday feasts.

A Traditional Romanian Ciorbă de Burtă Recipe

A comforting bowl of Romanian Ciorbă de Burtă soup with tripe, garnished with parsley and served with sour cream.

Ciorbă de Burtă is a traditional Romanian soup made from beef tripe, slow-cooked with vegetables and spices. The soup is finished with a creamy, tangy broth, resulting in a hearty and comforting dish that is full of flavor and depth.

This specialty soup is often served with a dollop of sour cream and a sprinkle of fresh herbs, offering a delightful balance to the rich and savory tripe.

Ingredients

500g beef tripe, cleaned and cut into strips
1 large onion, chopped
2 carrots, grated
1 parsnip, grated
2-3 garlic cloves, minced
2 bay leaves
1 teaspoon black peppercorns
1 liter beef broth
200ml sour cream
2 tablespoons vinegar (adjust to taste)
Salt to taste
Fresh parsley for garnish
Chili pepper or hot sauce for serving (optional)

Instructions

Prepare the Tripe: Rinse the tripe thoroughly under cold water. Place it in a pot, cover with water, and bring to a boil. Boil for 10 minutes, then discard the water and rinse the tripe again.
Cook the Soup: In a large pot, add the cleaned tripe, chopped onion, grated carrots, grated parsnip, garlic, bay leaves, and black peppercorns. Pour in the beef broth and bring it to a boil. Reduce heat to low and simmer for about 2 hours or until the tripe is tender.
Finish the Broth: Once the tripe is tender, remove it from the pot. In a separate bowl, mix the sour cream and vinegar together. Gradually add a ladle of hot soup to the sour cream mixture, stirring continuously to temper it. Then, pour the mixture back into the pot.
Season: Adjust the seasoning with salt and additional vinegar if desired. Allow the soup to simmer for another 10-15 minutes.
Serve: Ladle the soup into bowls, garnishing with chopped fresh parsley. Serve hot with chili peppers or hot sauce on the side, and enjoy your Romanian Ciorbă de Burtă!