🍽️Tripe Soup
🇷🇴 Lunch · Romania

Tripe Soup

Ciorbă de burtă is a defining fixture of Romanian Sunday tables, rooted in the kitchens of Muntenia and Oltenia. The gentle acidity from white wine vinegar and full-fat sour cream, paired with long-simmered beef tripe, produces a dense, warming soup that has been served at weddings, feasts — and, by folk tradition, as a hangover remedy. The defining technique is the liaison: egg yolks tempered with hot broth that thicken the soup to a rich, velvety consistency without curdling.

Total time3h 35m
Active time35m
Servings4
DifficultyMedium
Cost$$
🇷🇴

Romanian icon

Beloved at every Romanian wedding and feast

Long simmer

2–3 hours for truly tender tripe

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Tempering technique

Egg yolk liaison — silky smooth, never curdled

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Serve with chilli

Tradition demands hot peppers on the side

Ingredients 4 servings

  • 800g pre-cleaned beef tripe, cut into 5×1 cm strips
  • 2 medium carrots (about 200g)
  • 1 parsley root
  • 1 piece celeriac (about 150g)
  • 1 large onion
  • 4 garlic cloves, crushed
  • 3 large eggs, yolks only
  • 300ml full-fat sour cream (min. 20%)
  • 3 tbsp white wine vinegar
  • Salt and white pepper to taste
  • Fresh lovage leaves (optional)

How to make it

  1. 1If tripe is not pre-cleaned, rub thoroughly with coarse salt under cold running water and rinse 3–4 times.
  2. 2Boil tripe in salted water for 2–3 hours on low heat until easily pierced with a fork — or 40–50 minutes in a pressure cooker.
  3. 3Drain and cut into 5×1 cm strips.
  4. 4Simmer carrots, parsley root, celeriac, and onion in 2L salted water for 40 minutes, then discard the vegetables (or blend and return for a thicker soup).
  5. 5Add the tripe strips to the broth and simmer 15 minutes.
  6. 6Whisk egg yolks with sour cream until smooth.
  7. 7Temper the mixture: ladle several spoonfuls of hot broth into the cream gradually, whisking constantly before pouring it back into the pot — this prevents curdling.
  8. 8Stir in crushed garlic, vinegar, salt, and white pepper.
  9. 9Do not boil again after adding the liaison — it will curdle.
  10. 10Serve piping hot with chilli and garlic sauce on the side.

Nutritional info

per serving (~350 g)

Calories 320 kcal
Protein 27 g
Carbs 8 g
Fat 20 g
Fiber 1 g

Estimated nutritional values.

Pairs perfectly with

🌶️ Pickled hot chilli peppers
🧄 Mujdei — Romanian garlic sauce
🍞 Crusty sourdough bread
🥛 Extra sour cream on the side
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Romania