Tripe Soup
While I don’t have too many Romanian recipes, I do have a few that I’m really proud of, and this tripe soup is one of them. Tripe soup, known as “Ciorba de Burta” in Romanian, is quite a popular soup in Romania and they serve it at restaurants everywhere. There are many different types of “Ciorba” and they are actually soups made sour by the addition of vinegar or lemon juice. Tripe is one of those ingredients that many of us are skeptical of trying and, trust me, I was one of those people. Not only that, but I won’t eat tripe any other way than in this soup. It’s a soup I first tried in my first visit to Romania and I really fell in love with it. Since then I’ve made it my mission to learn to make it myself by talking to all Romanian people I know and getting the recipe from them and after years and years of trying, I can honestly say that my husband and I perfected it.
Ingredient Notes
Tripe – In my experience, when buying tripe in grocery stores, it already comes white and cleaned. Even so, I still like to run it through water and rinse it a few times. Beef Bone – You don’t need a big piece for this soup, just a couple small pieces, it will really flavor the broth nicely. Vinegar – Just regular white vinegar. This is a must ingredient for this soup and I wouldn’t replace it or substitute with anything else here. Vegetables – We are going to use parsnip, carrots, onion and celery or celery root to bring some seriously delicious flavors to our tripe soup. I don’t find celery root often in grocery stores, so I alway use celery instead. Sour Cream – Aim for at least a 2% fat index in your sour cream to bring a nice creamy texture to the soup. Eggs – We will be using large eggs to blend with the sour cream. This will also aid in giving the soup that creamy texture. Garlic – Minced fresh garlic will help bring the authentic Romanian flavor to this dish. Seasoning – Salt and pepper to taste.
How To Make Tripe Soup
Tips
Storing Leftover Tripe Soup
After letting the tripe soup cool down completely, you can store the soup in an airtight container, preferably a glass one, in the fridge for up to 3-4 days.
Reheating
Reheating is quite easy! Use either your microwave, stirring every 30 seconds or so, or transfer the soup to a pot on the stove-top. Reheat, stirring occasionally, over medium-high heat until warmed through.
Freezing
Let the soup fully cool down to room temperature before freezing. Transfer to an airtight container and this soup will last 3-4 months frozen. To make reheating easier, let the soup thaw overnight in the fridge. You can reheat straight from the freezer, but you will just have to be careful and stir often to break up the ice.
More Great Recipes To Try
Creamy Loaded Potato SoupSweet and Sour ChickenSour Pork SoupVegetable SoupRomanian Meatball Soup (Ciorba de Perisoare)
