Entree: Romania – Wallachia – Ciorbă de burtă (Hearty sour tripe soup of beef tripe simmered in a tangy, garlicy broth thickened with egg yolks and sour cream)

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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into 1/2-inch (1–1.5 cm) strips
- 2 lb (900 g) beef marrow or knuckle bones
- 1 medium onion, peeled and halved (about 6 oz / 170 g)
- 2 carrots, peeled and sliced (about 6 oz / 170 g)
- 1 parsnip, peeled and sliced (about 3 oz / 85 g)
- 1 small celery root (or 2 celery stalks), diced (about 4 oz / 115 g)
- 6 cloves garlic, crushed
- 1 bay leaf
- 8 whole black peppercorns
- 1 tbsp (15 ml) vegetable oil
- 1/4 cup (60 ml) white vinegar, plus extra to taste
- 3 large egg yolks
- 1 1/2 cups (360 ml) sour cream
- Salt to taste
- Chopped fresh dill or parsley for garnish (about 1/4 cup / 15 g)
- Optional: 1/2 tsp (2.5 ml) hot red pepper flakes per bowl for serving

Instructions

1. Rinse bones and place in a large stockpot. Cover with cold water (about 3 quarts / 2.8 L), bring to a boil, then reduce heat and simmer for 1.5–2 hours, skimming foam occasionally to clarify the stock.
2. While bones simmer, parboil the tripe: place tripe in a separate pot, cover with water, bring to a boil for 10 minutes, then drain and rinse. This cleans and firms the tripe before the long simmer.
3. After the initial stock has simmered 1.5–2 hours, add the cleaned tripe, onion, carrots, parsnip, celery root, bay leaf, and peppercorns to the stockpot. Continue to simmer gently for 1.5–2 more hours until tripe is very tender and the broth is flavorful. Add water if necessary to keep ingredients covered.
4. Remove bones and strain the broth into a clean pot; discard solids from the bones. Return strained broth and cooked tripe and vegetables to the pot. If desired, remove the cooked onion and mash or finely chop and return to soup for texture.
5. In a bowl, whisk together egg yolks and sour cream to make a smooth emulsion. Temper the emulsion by slowly whisking in 1–2 ladlefuls of hot broth until warm, then gradually whisk the tempered mixture back into the pot over low heat. Do not allow the soup to boil after adding the emulsion to prevent curdling.
6. Stir in crushed garlic and 1/4 cup (60 ml) vinegar; taste and adjust salt and acidity, adding more vinegar if a tangier soup is desired. Simmer gently 5 more minutes to meld flavors.
7. Serve hot, garnished with chopped dill or parsley and offer hot red pepper flakes on the side. Provide extra vinegar at the table for those who prefer a sharper sourness.