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Ciorba de burta is Romania's most celebrated and polarizing soup - a rich, thick broth of slow-cooked beef tripe and marrow bones, finished with the classic Romanian dreg of egg yolks and sour cream, sharpened with sauerkraut juice or vinegar, and served with raw crushed garlic on the side. A cornerstone of Sunday lunches and post-celebration morning recovery, it is beloved as both a restorative and a deeply satisfying meal for those who embrace it. The tripe must be cooked for at least three hours to reach the tender, almost silky texture that defines the dish, while the egg yolk and sour cream finish transforms the broth into something velvety and luxurious.
Prep
30 min
Cook
200 min
Total
230 min
Servings
6 srv
Difficulty
Hard
Calories
280 kcal
For 6 serving(s)
Per serving
Rinse and blanch the tripe in boiling water for 5 minutes. Drain and rinse again. Place the tripe and beef bones in a large pot, cover with cold water, and bring to a boil. Skim all foam carefully.
Add the whole carrots, celery root, and parsley root. Reduce to a gentle simmer and cook covered for 2.5-3 hours until the tripe is very tender.
Remove the tripe and let it cool enough to handle. Slice it into thin strips. Strain the broth, discarding the bones and root vegetables.
Return the broth and sliced tripe to the pot. Season with salt and black pepper. Add the sauerkraut juice or vinegar to achieve a pleasantly sour taste.
In a bowl, whisk the egg yolks with the sour cream until smooth. Temper this mixture by slowly ladling hot broth into the bowl while stirring constantly, then pour the tempered mixture back into the soup off the heat.
Stir gently and heat on low without boiling. Serve in deep bowls, topped with additional sour cream and accompanied by raw crushed garlic on the side.
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