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CLASSIC TRIPE SOUP — A RICH, TANGY, AND COMFORTING TRADITIONAL DELIGHT

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CLASSIC TRIPE SOUP — A RICH, TANGY, AND COMFORTING TRADITIONAL DELIGHT

CLASSIC TRIPE SOUP — A RICH, TANGY, AND COMFORTING TRADITIONAL DELIGHT

After much tasting and refining, I proudly present my first homemade ciorba de burta — a soup that’s creamy, flavorful, and perfectly balanced with garlic and vinegar tang. This beloved Romanian classic is hearty and warming, a true comfort food that’s worth the wait.

🕒 Prep Time: 30 min (plus soaking and prep)

🍳 Cook Time: 1 hour 45 min
🍽️ Yields: About 10 servings

Ingredients

  • 1.2 kg pre-cooked beef tripe, cut into small pieces
  • 1 beef bone
  • 1.5 carrots
  • 1 kohlrabi
  • 2 parsley roots
  • 1 celery stalk
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • ½ red bell pepper
  • 1 hot chili pepper
  • 400 g sour cream
  • 6 large garlic cloves
  • 4 tbsp coarse salt (plus extra for rinsing)
  • 2 tbsp cooking oil
  • 7 tbsp vinegar (for washing tripe)

Instructions

1. Prepare the Tripe

  • Cut tripe into smaller, spoon-friendly pieces.
  • Wash thoroughly by soaking in 5 separate changes of water, each with 1 tbsp vinegar.
  • Place tripe in a colander in the sink. Sprinkle with 2 tbsp coarse salt and rub well between your palms.
  • Rinse under running water to remove the salt.
  • Transfer tripe to a bowl, cover with cold water and 2 tbsp vinegar. Let soak for 1 hour to neutralize odors.

2. Prepare Broth

  • In a large pot, add 4 liters cold water, chopped kohlrabi, parsley roots, 1 carrot, celery, bay leaves, black peppercorns, and beef bone.
  • Bring to a boil, then simmer on low-medium heat for 1 hour, skimming foam occasionally.
  • Strain broth and clean the pot.

3. Sauté Aromatics

  • Heat oil in the clean pot.
  • Add remaining ½ carrot and ½ red bell pepper, both grated.
  • Sauté for about 5 minutes until soft.

4. Combine and Cook Soup

  • Pour strained broth into the pot with sautéed vegetables.
  • Add 2 tbsp coarse salt, drained tripe, and sliced hot chili pepper.
  • Simmer on medium heat for 40 minutes (or per package instructions), then reduce heat to low to keep soup hot without boiling.

5. Prepare Sour Cream Mixture

  • In a bowl, mix sour cream with 5 ladles of hot soup broth to temper and avoid curdling.
  • Slowly pour sour cream mixture back into the soup, stirring constantly.

6. Make Garlic Sauce (Mujdei)

  • Crush garlic cloves with a pinch of salt until smooth.
  • Add 1 ladle of hot soup broth and mix.
  • Strain the mixture into the soup through a fine tea strainer, pressing to extract all flavor.
  • Taste and adjust salt and garlic sauce as needed.

7. Final Touches

  • Simmer soup gently for 5 more minutes on low heat.
  • Cover and let cool slightly before serving.

Serving Suggestions

  • Serve hot with extra hot chili peppers and vinegar on the side for those who prefer a tangier soup.
  • Traditionally enjoyed with crusty bread or sourdough.

💡 Tips

  • Soaking and washing tripe thoroughly removes any off-flavors.
  • Tempering sour cream is crucial to prevent curdling in hot soup.
  • Adjust the vinegar and chili according to your taste preference.
  • Use fresh, quality sour cream for the creamiest texture.

🎉 Perfect For

  • Authentic Romanian dining experiences
  • Hearty, comforting meals on cold days
  • Special family gatherings and celebrations
  • Exploring traditional Eastern European cuisine

📝 Final Thoughts

This classic Romanian tripe soup is a labor of love that rewards with rich flavors, creamy texture, and the perfect balance of garlic and vinegar punch. Whether a first timer or seasoned fan, it’s a dish that warms both body and soul.