Ciorba de Burta

Name: Ciorba de Burta
Prep time: 20 min
Cook time: 200 min
Total time: 220 min
Yield: 6 servings
Cuisine: Moldovan
Ingredients: 1kg beef tripe, cleaned; 2 carrots, whole; 1 onion, halved; 2 bay leaves; 6 cloves garlic, minced; 2 egg yolks; 200ml sour cream; 3 tbsp white vinegar; Salt and black pepper; Hot chili peppers for serving; Fresh parsley, chopped; 2.5 liters water

Ciorbă de burtă (CHOR-bah deh BOOR-tah)

Tripe Sour Soup

⏱ Prep Time 4 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 280 kcal

A rich and tangy soup made from slow-cooked beef tripe in a creamy, garlicky broth, soured with vinegar and served with hot peppers and sour cream.

Nutrition & Info

Protein 22.0g

Carbs 12.0g

Fat 16.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

large stockpot blender or whisk ladle

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: sour cream, parsley, hot peppers

Accompaniments: crusty bread, vinegar on the side

Ingredients

1kg beef tripe, cleaned
2 carrots, whole
1 onion, halved
2 bay leaves
6 cloves garlic, minced
2 egg yolks
200ml sour cream
3 tbsp white vinegar
Salt and black pepper
Hot chili peppers for serving
Fresh parsley, chopped
2.5 liters water

Instructions

1
Wash tripe thoroughly, then boil in water with carrots, onion, and bay leaves for three hours until very tender. Skim foam regularly.
2
Remove tripe and cut into thin strips. Strain the broth and return it to the pot with the tripe strips.
3
Whisk egg yolks with sour cream and a ladleful of hot broth to temper. Slowly pour this mixture into the soup while stirring.
4
Add minced garlic and white vinegar. The soup should be creamy, tangy, and garlicky. Adjust sourness to taste.
5
Simmer gently for five more minutes without boiling to prevent the cream from curdling.
6
Serve hot with chopped parsley, extra sour cream, and hot chili peppers on the side for each diner to add.

💡

Did You Know?

Ciorba de burta is so popular as a hangover remedy in Moldova that some restaurants serve it twenty-four hours a day on weekends.

Chef's Notes

Equipment Tips

large stockpot
blender or whisk
ladle

Garnishing

sour cream, parsley, hot peppers

Accompaniments

crusty bread, vinegar on the side

The Story Behind Ciorba de Burta

Ciorba de burta is one of the most iconic soups in Moldovan and Romanian cuisine, prized for its restorative properties. The dish demonstrates the Moldovan tradition of using every part of the animal, transforming humble tripe into a luxuriously creamy and tangy soup. The Ottoman influence is evident in the generous use of garlic and the souring technique. This soup has been a fixture in Moldovan eating houses and family kitchens for centuries.

🕐 Traditionally enjoyed lunch, after celebrations 📜 Origins: Ottoman-influenced, centuries-old

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