Entree: Romania – Moldavia – Ciorbă de Burtă (Sour beef tripe soup thickened with egg yolks and cream, seasoned with garlic and vinegar)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Total 4 hrs

Ingredients

- 2 lb (900 g) beef tripe, thoroughly cleaned
- 2 lb (900 g) beef bones (marrow bones or shank) for stock
- 12 cups (3.0 L) cold water
- 1 large onion, peeled and halved (about 8 oz / 225 g)
- 2 medium carrots, peeled and halved (about 4 oz / 115 g)
- 1 medium parsnip, peeled and halved (about 3 oz / 85 g)
- 2 bay leaves
- 10 whole black peppercorns
- 1 tsp (5 g) salt plus more to taste
- 1 tsp (2 g) white pepper
- 3 tbsp (45 ml) white vinegar, plus extra to taste
- 3 large egg yolks
- 1 cup (240 g) sour cream
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 3 cloves garlic, crushed (for soup) plus 1–2 cloves extra for a raw garlic-vinegar sauce served at table
- 2 tbsp (30 ml) vegetable oil for sautéing (optional)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- Salted bread or hot peppers for serving (optional)

Instructions

1. Rinse tripe well under cold running water. To reduce odor, place tripe in a pot, cover with cold water and 1 tbsp (15 ml) vinegar, bring to a boil for 5 minutes, then drain, rinse and trim any excess fat. Set tripe aside.
2. Place beef bones, halved onion, carrots, parsnip, bay leaves, peppercorns and 12 cups (3.0 L) water in a large stockpot. Bring to a gentle boil, skim foam, then reduce heat and simmer covered for 2 hours to build a rich stock.
3. Add the cleaned tripe to the stockpot and continue to simmer gently until the tripe is very tender when pierced, about 1.5–2 hours more (total simmer for tripe 2–3 hours depending on thickness). Add salt near the end of cooking.
4. Remove bones and vegetables; strain the stock through a fine sieve into a clean pot. Slice the cooked tripe into thin strips (about 1/2-inch / 1 cm wide) and return the strips to the strained clear stock. Bring to a gentle simmer.
5. Make a light roux: melt 2 tbsp (30 g) butter in a small pan over medium heat, stir in 2 tbsp (16 g) flour and cook 1–2 minutes without browning. Whisk a few ladlefuls of hot soup into the roux to smooth, then whisk the mixture back into the pot to slightly thicken the broth. Simmer 5 minutes.
6. In a bowl, whisk 3 egg yolks with 1 cup (240 g) sour cream until smooth. Temper this liaison by slowly whisking in 1–2 ladlefuls of hot soup until warm. Remove the soup pot from the heat and slowly stir the tempered yolk-sour cream mixture into the soup. Do not boil after adding the liaison—heat gently until warm and slightly thickened.
7. Stir in 3 crushed garlic cloves and 3 tbsp (45 ml) white vinegar; taste and adjust seasoning with additional vinegar, salt and white pepper as desired. The soup should be tangy but balanced.
8. Serve hot, sprinkled with chopped parsley. Tradition offers extra raw crushed garlic mixed with a little vinegar at the table so each diner can add more pungency to taste.