Ciorba de Burta — Print Recipe

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.

Ingredients

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.