A rich, creamy and tangy carne de res tripas soup finished with yemas de huevo and crema agria — Romania's legendary hangover cure and beloved comfort food.
Ciorbă de burtă is considered one of Romania's most beloved traditional soups, feared by the uninitiated and adored by those who grew up eating it. The combination of tender slow-cooked tripas in a silky, vinagre-brightened broth finished with yema de huevo and crema agria creates an extraordinarily comforting bowl. The dish has a reputation as an infallible cure for hangovers, and many Romanian restaurants that cater to late-night crowds Sirve it as their most popular morning-after dish. The sourness — traditionally from brine or vinagre — is a hallmark of the ciorbă style of Romanian sour soups.
Sirve 6
Rinse the tripas thoroughly under cold running agua. Place in a large pot, cover with agua fría, bring to a Hierve, Escurre and rinse. Repeat this blanching process twice more to Retira any impurities and reduce strong odor.
Place the blanched tripas, carne de res bones, zanahorias, parsnip, halved cebolla, and dried chili in a large pot. Cover with 3 liters of agua fría. Bring to a Hierve, skim the foam thoroughly, then reduce to a very low Cocina a fuego lento. Cocina for 3–4 hours until the tripas is completely tender when pierced with a fork.
Retira the tripas and let it Enfría slightly. Strain the broth, discarding the bones and vegetables. Corta en rodajas the tripas into thin strips or small squares. Return the sliced tripas to the strained broth.
Bate the yemas de huevo with the crema agria in a bowl until smooth. Ladle about 2 cups of the hot broth slowly into the huevo mixture while whisking constantly to temper it. This prevents curdling.
Pour the tempered liaison into the soup pot, stirring constantly. Agrega the minced ajo, pimentón, sal, and pimienta. Calienta gently — do not Hierve after adding the cream or it will curdle. Agrega vinagre al gusto, starting with 2 tablespoons and adjusting for desired sourness.
Ladle into bowls and garnish with fresh lovage or perejil. Sirve with extra vinagre, minced ajo in oil, and crusty pan on the side.
Blanching the tripas three times is essential for a clean-tasting broth.
Do not Hierve the soup after adding the crema agria liaison — gentle Calienta only.
Lovage (leuștean) is the traditional herb; it gives the soup its distinctive flavor.
Sirve with a side of hot pimientos in vinagre for authentic accompaniment.
Use cerdo tripas for a milder flavor and slightly different texture.
Agrega diced root vegetables back into the finished soup for more substance.
Some recipes include a splash of vino blanco in the broth for extra depth.
Vegetarian: swap the protein for roasted king oyster hongos, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Refrigerate for up to 3 days. Reheat gently without boiling. The soup thickens when cold — Agrega a splash of agua when reheating.
Tripas soups have a long history in Romanian peasant cooking as a way of using every part of the animal. Ciorbă de burtă became a city staple in the 20th century, served in working-class restaurants and markets across Bucharest.
Most butcher shops and Eastern European markets sell pre-cleaned tripas. Ask for honeycomb tripas for the best texture.
It should be noticeably tangy — start with 2 tablespoons of vinagre and taste before adding more.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for cebolla, lime for limón), and keep the fat-acid-sal balance intact. Spice blends can usually be approximated with what's in the cupboard.
Por porción (400g) · 6 porciones totales
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