Entree: Romania – Transylvania – Ciorbă de burtă (Creamy beef tripe soup flavored with garlic and vinegar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs 5 min

Additional 5 min

Total 3 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef tripe, cleaned and pre-boiled (usable weight)
- 2 lb (900 g) beef bones (for stock) (such as beef marrow bones)
- 10 cups (2.4 L) water
- 1 medium onion, halved (6 oz (170 g))
- 1 medium carrot, peeled (2 oz (60 g))
- 1 celery stalk (1 oz (30 g))
- 2 bay leaves
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 4 tbsp (60 ml) white vinegar, divided
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 g) sour cream
- 2 large egg yolks (approx. 1 1/4 oz (36 g))
- 4 cloves garlic, crushed (0.42 oz (12 g))
- 2 tbsp (8 g) chopped fresh parsley

Show original ingredient measurements

- 2 lb (900 g) beef tripe, cleaned and pre-boiled (usable weight)
- 2 lb (900 g) beef bones (for stock) (such as beef marrow bones)
- 10 cups (2.4 L) water
- 1 medium onion, halved (6 oz / 170 g)
- 1 medium carrot, peeled (2 oz / 60 g)
- 1 celery stalk (1 oz / 30 g)
- 2 bay leaves
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 4 tbsp (60 ml) white vinegar, divided
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 g) sour cream
- 2 large egg yolks (approx. 36 g)
- 4 cloves garlic, crushed (12 g)
- 2 tbsp (8 g) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place beef bones, halved onion, carrot, celery, bay leaves, 1 tsp (5 ml) salt, and 8 cups (1.9 L) water in a large pot. Bring to a boil, reduce to a simmer, and cook gently 2–3 hours until the stock is rich and gelatinous. Skim foam as needed.
2. While stock simmers, rinse pre-boiled tripe and slice into thin strips about 1/2 in (1.25 cm) wide. Set aside.
3. Strain the stock into a clean pot, discard solids, return stock to medium heat, and add the tripe strips. Add remaining 2 cups (480 ml) water if needed to cover. Simmer until tripe is very tender, about 45–60 minutes.
4. In a small skillet, melt butter over medium heat, whisk in flour and cook 1–2 minutes to make a light roux. Gradually whisk 1 cup (240 ml) hot stock into the roux to make a smooth paste, then whisk this back into the soup to slightly thicken. Simmer 5 minutes.
5. In a bowl, whisk together sour cream, egg yolks, and 2 tbsp (30 ml) of the white vinegar until smooth. Temper the mixture by whisking in 1 cup (240 ml) hot soup, then slowly pour tempered mixture into the pot, stirring continuously over low heat. Do not boil after adding the egg-sour cream mix.
6. Mash crushed garlic with 1/2 tsp (2.5 ml) salt to make a simple garlic paste (mujdei) and stir into the soup, or serve on the side so diners can adjust garlic intensity. Add remaining vinegar to taste, and adjust salt and pepper.
7. Stir in chopped parsley, remove from heat, and let rest 5 minutes before serving. Serve hot with extra vinegar and crusty bread.
8. Optional: drizzle with additional melted butter or a spoonful of sour cream at the table.

1. Place beef bones, halved onion, carrot, celery, bay leaves, 1 tsp salt, and 8 cups (1.9 L) water in a large pot. Bring to a boil, reduce to a simmer, and cook gently 2–3 hours until the stock is rich and gelatinous. Skim foam as needed.
2. While stock simmers, rinse pre-boiled tripe and slice into thin strips about 1/2 in (1.25 cm) wide. Set aside.
3. Strain the stock into a clean pot, discard solids, return stock to medium heat, and add the tripe strips. Add remaining 2 cups (480 ml) water if needed to cover. Simmer until tripe is very tender, about 45–60 minutes.
4. In a small skillet, melt butter over medium heat, whisk in flour and cook 1–2 minutes to make a light roux. Gradually whisk 1 cup (240 ml) hot stock into the roux to make a smooth paste, then whisk this back into the soup to slightly thicken. Simmer 5 minutes.
5. In a bowl, whisk together sour cream, egg yolks, and 2 tbsp (30 ml) of the white vinegar until smooth. Temper the mixture by whisking in 1 cup (240 ml) hot soup, then slowly pour tempered mixture into the pot, stirring continuously over low heat. Do not boil after adding the egg-sour cream mix.
6. Mash crushed garlic with 1/2 tsp salt to make a simple garlic paste (mujdei) and stir into the soup, or serve on the side so diners can adjust garlic intensity. Add remaining vinegar to taste, and adjust salt and pepper.
7. Stir in chopped parsley, remove from heat, and let rest 5 minutes before serving. Serve hot with extra vinegar and crusty bread.
8. Optional: drizzle with additional melted butter or a spoonful of sour cream at the table.