Herbal Romanian Ciorbă de Burtă with Vinegar and Garlic
A traditional Romanian tripe soup with a tangy garlic kick.
Ciorbă de Burtă is a beloved Romanian soup known for its comforting flavors and invigorating aroma, enhanced with vinegar, garlic, and fresh herbs.
- 3 h
- 6
- Intermediate
Ingredients
For the Soup Base
For the Tangy Kick
For the Creamy Component
For the Herbal Accent
Preparation
Marinating the Tripe
Rinse and Drain
Place the tripe in a large bowl; rinse under cold water and drain.
Marinate with Vinegar
Cover the tripe with water and add 1 tablespoon of vinegar.
Rest and Rinse
Allow it to marinate for 1 hour, then rinse again and drain.
Preparing the Soup Base
Combine Ingredients
In a large pot, add the marinated tripe, water, carrot, celery root, onion, and smashed garlic.
Boil and Skim
Bring to a boil over medium heat, skimming off any impurities.
Be sure not to boil the soup vigorously to avoid breaking the tripe. Use a fine mesh skimmer to remove scum for a clearer soup.
Simmer
Simmer for 2 hours until the tripe is tender.
Cooking Process
Simmer the Broth
Simmer gently for 2 hours to ensure tenderness.
Prepare Vinegar Mixture
Combine vinegar, minced garlic, salt, and pepper.
Blend Creamy Base
Whisk together sour cream, egg yolks, and flour until smooth and set aside.
Plating & Serving
Herbal Romanian Ciorbă de Burtă with Vinegar and Garlic
Herbal Romanian Ciorbă de Burtă with Vinegar and Garlic
Plate and Serve
Ladle the soup into bowls, ensuring a good mix of broth and tripe. Garnish with fresh parsley.