Can I make this soup less sour?
Yes, reduce the amount of white vinegar to 1 tablespoon initially and add more to taste if desired.
LUNCH
Romanian Tripe Soup with Sour Cream and Garlic (Ciorbă de Burtă)
This hearty Romanian tripe soup, known as Ciorbă de Burtă, is a beloved comfort food. It features tender beef tripe in a rich, sour broth, finished with a generous swirl of sour cream and pungent garlic.
HOW TO MAKE IT
Let's cook.
01
Rinse the pre-cooked beef tripe thoroughly under cold water. Cut the tripe into thin, bite-sized strips.
02
In a large pot, combine the tripe, beef broth, peeled and diced carrot, and peeled and chopped onion. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 2 hours, or until the tripe is very tender.
03
Remove the tripe, carrot, and onion from the pot using a slotted spoon. Discard the carrot and onion. Strain the broth through a fine-mesh sieve to remove any impurities, then return the broth to the pot.
04
Return the tripe strips to the strained broth. In a small bowl, whisk together the sour cream, minced garlic, and white vinegar until smooth. Gradually temper the sour cream mixture by adding 1/2 cup of the hot broth, whisking constantly.
05
Pour the tempered sour cream mixture into the pot with the tripe and broth, stirring continuously. Season with salt and black pepper. Simmer on low heat for 10 minutes, ensuring the soup does not boil after adding the sour cream to prevent curdling.
06
Taste and adjust seasoning as needed. Serve hot.
About This Recipe
This hearty Romanian tripe soup, known as Ciorbă de Burtă, is a beloved comfort food. It features tender beef tripe in a rich, sour broth, finished with a generous swirl of sour cream and pungent garlic.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can sauté the carrot and onion in a little oil before adding them to the broth. If you prefer a thicker soup, you can add a roux (flour and butter mixture) before adding the sour cream.
Easy Substitutions
If pre-cooked tripe is unavailable, you can use raw tripe, but it will require significantly longer cooking time (4-6 hours) until tender. Beef stock can be used in place of beef broth. Lemon juice can substitute white vinegar for acidity.
Storage & Reheating
Store leftover Ciorbă de Burtă in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the sour cream from separating.
Serving Suggestions
Serve Ciorbă de Burtă hot with a side of fresh crusty bread for dipping. A dollop of extra sour cream and a sprinkle of fresh chopped parsley or dill can be added to each bowl. Some Romanians also enjoy it with a side of hot chili peppers or a dash of spicy oil.
Common Mistakes
1. Not cooking the tripe long enough: The tripe must be very tender, almost melt-in-your-mouth. If it's chewy, continue simmering. 2. Curdling the sour cream: Always temper the sour cream with hot broth before adding it to the main pot, and avoid boiling the soup after the sour cream is added. 3. Overpowering with vinegar: Add vinegar gradually and taste, as too much can make the soup overly sour. 4. Not straining the broth: This step ensures a clear, smooth soup base, free of small impurities from the tripe or vegetables.
Frequently Asked Questions
What kind of tripe should I use?
Honeycomb tripe is most commonly used for its texture, but any beef tripe will work. Ensure it is thoroughly cleaned.
Can I freeze Ciorbă de Burtă?
Freezing is not recommended for this soup, as the sour cream can separate and change texture upon thawing and reheating.
MORE TO KNOW
The key to a great Ciorbă de Burtă is achieving perfectly tender tripe and a balanced sourness. The tempering step for the sour cream is crucial to prevent it from curdling when added to the hot soup. Always add the sour cream mixture off the direct heat or at a very low simmer. The garlic adds a distinctive pungent flavor that is characteristic of this Romanian soup.
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