Recipe of the famous Transylvanian tripe soup called “ciorba de Burta”
Even if the name may scare many people away, it is a dish very appreciated by Romanians, and tourists who are a little adventurous have never regretted it. Prepared with beef tripe, it is a sour soup, very consistent, with a velvety texture.
CIORBA DE BURTA RECIPE
Ingredients for approximately 8 servings
Preparation time: about 30 minutes
Cooking time: 1h30
- – 500g sour cream
– 1,5 kg beef brisket
– 2 marrow bone pieces
– a few pieces of marinated donut
– 5 tablespoons of vinegar
– 1 large head of garlic
– 1 parsnip root
– 1/2 celeriac
– 6 egg yolks
– 4 carrots
– 4 onions
The step-by-step recipe
Rinse the beef tripe in a large bowl of water and vinegar, then put them to boil in a saucepan of about 5L of water with the pieces of marrow bone. When the water begins to bubble, and foam has formed on the surface of the water, take the tripe and meat out of the pan, and discard the water.
Then clean the pan and refill with clean water. Return the pieces of marrow bone and tripe to the saucepan and bring to the boil over low heat for about 1½ hours. The tripe is done when you can pierce it easily with a fork. Let cool.
To prepare the soup, put the crème fraiche and the eggs in a large bowl. Mix well.
Then, slowly add broth with a ladle while stirring, in order to bring the mixture to the temperature of the broth.
Finally add the mixture to the broth.
Cut the tripe and meat into small elongated pieces. Put them back in the soup, and mix gently.
Grate the carrots, then brown them for a few minutes in a pan with a little oil. Let cool
While the carrots cool, cut a few roasted peppers into cubes and put them in the soup. Add the carrots, salt, fresh pressed garlic, vinegar.
Bon appétit ! Pofta Buna!
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