In the heart of winter, when frost paints delicate patterns on windowpanes and the chill seeps into bones, there’s one dish that brings warmth like no other – Traditional Romanian Tripe Soup, known as Ciorbă de Burtă. This hearty soup has been a staple in Romanian households for generations, cherished not only for its comforting flavors but also for the memories it evokes. As a child, I remember the aroma of this soup wafting through the house on New Year’s Eve, promising warmth and nourishment as we welcomed the new year. Join me as we embark on a journey to recreate this beloved dish, celebrating tradition and the bonds that tie us together.

Traditional Romanian Tripe Soup - Romanian Delights

Traditional Romanian Tripe Soup – Ciorbã de burtã

Prep Time 30 minutes

Ingredients

  

Ingredients:

    For the Soup:

    • 500 g beef tripe cleaned and sliced
    • 1 onion finely chopped
    • 2 carrots diced
    • 2 celery stalks diced
    • 2 tomatoes chopped
    • 1 capsicum diced
    • 2 cloves garlic minced
    • 6 cups beef broth
    • 2 bay leaves
    • Salt and pepper to taste
    • Fresh parsley for garnish

    For the Sour Cream Mixture:

    • 1 cup sour cream
    • 2 egg yolks
    • Juice of 1 lemon
    • 2 cloves garlic crushed
    • 1 fire-roasted capsicum sliced

    Instructions

     

    Instructions:

      Prepare the Tripe:

      • a. Rinse the beef tripe thoroughly under cold water.
      • b. Cut the tripe into small pieces or strips.

      Cook the Tripe:

      • a. In a large pot, add the tripe and cover it with water.
      • b. Bring to a boil, then reduce the heat and let it simmer for 1-2 hours until the tripe is tender.

      Prepare the Soup Base:

      • a. In a separate pot, heat some oil over medium heat.
      • b. Add the chopped onion, carrots, and celery. Sauté until softened.
      • c. Stir in the diced tomatoes, diced capsicum, and minced garlic.
      • d. Pour in the beef broth and add the bay leaves.
      • e. Season with salt and pepper to taste.

      Combine the Tripe and Soup:

      • a. Once the tripe is tender, drain it and add it to the soup base.
      • b. Let the soup simmer for another 20-30 minutes to allow the flavours to meld.

      Prepare the Sour Cream Mixture:

      • a. In a small bowl, whisk together the sour cream, egg yolks, lemon juice, crushed garlic, and sliced fire-roasted capsicum until smooth.

      Finish the Soup:

      • a. Gradually add a ladleful of hot soup to the sour cream mixture, stirring constantly to prevent curdling.
      • b. Slowly pour the sour cream mixture back into the soup pot, stirring to combine.
      • c. Let the soup simmer for a few more minutes until slightly thickened.

      Serve:

      • a. Ladle the hot soup into bowls.
      • b. Garnish with fresh parsley and serve hot.

      Enjoy the Warmth:

      • Allow the aroma of this Traditional Romanian Tripe Soup (Ciorbă de Burtă) to transport you to cozy winter evenings spent gathered around the table with loved ones. With each spoonful, relish the rich flavours and the memories of cherished moments shared.