Apr 19, 2015

Tripe Soup (Ciorba de Burta)

Serves 8


2-3 lbs beef tripe
10 cups water
1 piece beef bone
2 carrots
8 cloves garlic minced
1 celery root
1 large onion
2 cups sour cream
100 ml vinegar
3 eggs
1 parsnip
salt and pepper to taste
1 tbsp olive oil

  • You can find tripe and beef bone pretty much in any grocery store. First thing you have to do is wash the tripe really well, when it's clean it should be white.The purpose of the beef bone and all the vegetables, excluding the garlic, is to flavor the soup, so we will take them all out later.
  • In a big pot add the tripe, bone, carrots, celery root, onion, parsnip and boil for 2 to 3 hours. One thing worth mentioning is do not chop the vegetables, leave them whole, so we can easily strain them.
  • Take out the tripe and the bone and strain the rest of the vegetables, leaving the broth nice and clear. Cut the tripe into really small pieces, about 1 cm wide by 2 cm long. Add it back to the broth.
  • Shred the boiled carrots and in a small pan add a tbsp olive and saute the carrots for 2 to 3 minutes.
  • In a small bowl mix the sour cream and the eggs together really well and add to the soup. Add sauteed carrots, the minced garlic and the vinegar to the soup as well. Add salt and pepper to taste and let it come to a boil again. Make sure you taste it and if you require more vinegar feel free to add more.
  • Garnish with parsley and serve hot. Serve with additional sour cream or vinegar if preferred.

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