Ciorbă de Burtă
Ciorbă de Burtă (CHOR-buh deh BOOR-tuh)
Beef Tripe Soup
A tangy, creamy soup made from tender beef tripe simmered in a garlic-laden broth sharpened with vinegar and enriched with sour cream and egg yolk.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: sour cream swirl, hot peppers, vinegar
Accompaniments: crusty bread
Instructions
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1
Boil cleaned beef tripe in salted water for 2-3 hours until very tender. Drain, cut into thin strips.
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2
Bring beef bone broth to a simmer with carrot, onion, and bay leaves. Cook 20 min, strain.
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3
Add tripe strips to the clear broth and simmer 15 min.
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4
Whisk egg yolks with sour cream and vinegar. Temper by adding a ladleful of hot broth while whisking.
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5
Pour tempered mixture back into the pot, stirring constantly. Do not boil after adding.
-
6
Season with minced garlic, salt, and white pepper. Serve hot with extra vinegar and hot peppers on the side.
Did You Know?
Ciorbă de burtă is Romania's most famous hangover cure, traditionally consumed after long nights of celebration.
Chef's Notes
Equipment Tips
- large pot
- whisk
- ladle
Garnishing
sour cream swirl, hot peppers, vinegar
Accompaniments
crusty bread
The Story Behind Ciorbă de Burtă
This tangy tripe soup reflects Ottoman culinary influence blended with Romanian sour-soup tradition. The use of vinegar or fermented wheat bran (borș) to sour the broth is a hallmark of Romanian cooking. Every region claims its version is definitive, with fierce debates over the ratio of sour cream to vinegar.
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