Ciorbă de Burtă (Romanian Tripe Soup)

About This Recipe

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 tripe in a silky, vinegar-brightened broth finished with egg yolk and sour cream 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 serve it as their most popular morning-after dish. The sourness — traditionally from brine or vinegar — is a hallmark of the ciorbă style of Romanian sour soups.

Ingredients

Serves 6

• 1 kgbeef tripe, cleaned
• 500 gbeef bones with marrow
• 2 mediumcarrots, whole
• 1 mediumparsnip, whole
• 1 largeonion, halved
• 4 clovesgarlic, minced
• 3 tbspwhite wine vinegar (or to taste)
• 3 largeegg yolks
• 400 mlsour cream
• 2 tspsalt
• 1 tspblack pepper
• 1 tspsweet paprika
• 2 tbspfresh lovage or parsley, chopped
• 1 wholedried hot chili pepper (optional)

Instructions

1. 1

   Prepare the tripe

   Rinse the tripe thoroughly under cold running water. Place in a large pot, cover with cold water, bring to a boil, drain and rinse. Repeat this blanching process twice more to remove any impurities and reduce strong odor.

2. 2

   Make the stock

   Place the blanched tripe, beef bones, carrots, parsnip, halved onion, and dried chili in a large pot. Cover with 3 liters of cold water. Bring to a boil, skim the foam thoroughly, then reduce to a very low simmer. Cook for 3–4 hours until the tripe is completely tender when pierced with a fork.

3. 3

   Strain and slice

   Remove the tripe and let it cool slightly. Strain the broth, discarding the bones and vegetables. Slice the tripe into thin strips or small squares. Return the sliced tripe to the strained broth.

4. 4

   Make the liaison

   Whisk the egg yolks with the sour cream in a bowl until smooth. Ladle about 2 cups of the hot broth slowly into the egg mixture while whisking constantly to temper it. This prevents curdling.

5. 5

   Finish the soup

   Pour the tempered liaison into the soup pot, stirring constantly. Add the minced garlic, paprika, salt, and pepper. Heat gently — do not boil after adding the cream or it will curdle. Add vinegar to taste, starting with 2 tablespoons and adjusting for desired sourness.

6. 6

   Serve

   Ladle into bowls and garnish with fresh lovage or parsley. Serve with extra vinegar, minced garlic in oil, and crusty bread on the side.

Variations

• •

  Use pork tripe for a milder flavor and slightly different texture.

• •

  Add diced root vegetables back into the finished soup for more substance.

• •

  Some recipes include a splash of white wine in the broth for extra depth.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate for up to 3 days. Reheat gently without boiling. The soup thickens when cold — add a splash of water when reheating.

Frequently Asked Questions