Tripe Soup (Ciorba de Burta)

🛒 Ingredients

• Beef Tripe (cooked) 600 g · 540 kcal
• Carrots 250 g · 102 kcal
• Celery Root 150 g · 63 kcal
• Onion 120 g · 48 kcal
• Garlic 40 g · 60 kcal
• Vegetable Oil 30 g · 265 kcal
• Sour Cream (20% fat) 250 g · 500 kcal
• Egg Yolks 68 g · 224 kcal
• White Vinegar (10%) 60 g · 0 kcal
• Hot Chili Pepper (fresh) 10 g · 4 kcal
• Bay Leaf 2 g · 0 kcal
• Black Peppercorns 1 g · 0 kcal
• Water 869 g · 0 kcal

👨‍🍳 Instructions

1. Thoroughly clean the beef tripe, scrubbing it well and rinsing multiple times; boil it in several changes of salted water with bay leaf and peppercorns for 3-4 hours until very tender, then drain and cut into thin strips.
2. In a large pot, heat the vegetable oil and sauté the finely chopped carrots, celery root, and onion until softened, about 10 minutes.
3. Add the cooked tripe strips, minced garlic, and 869g of water to the pot, bringing it to a simmer and cooking for another 30 minutes to allow flavors to meld.
4. In a separate bowl, whisk together the sour cream, egg yolks, and white vinegar until smooth to create the 'dressing'.
5. Carefully temper the sour cream mixture by gradually adding a ladleful of hot soup while whisking constantly, then slowly pour the tempered mixture back into the main soup pot, stirring continuously.
6. Bring the ciorba just to a gentle simmer for a few minutes without boiling, season with salt to taste, and serve hot.