Ciorbă de burtă

Ingredients13

• beef tripe1 kg
• beef bones500 g
• onion1
• carrot1
• celeriac100 g
• garlic4 cloves
• sour cream200 ml
• egg yolks3
• white vinegar3 tbsp
• fresh lovage15 g
• saltto taste
• black pepper1 tsp
• water3 l

Method

1. Rinse the tripe well, then simmer it with the bones in salted water until the tripe is very tender, about 2 to 3 hours.
2. Add the onion, carrot, and celeriac and cook until the vegetables are soft.
3. Lift out the tripe, slice it into thin strips, and return it to the pot; discard the bones and whole vegetables if you prefer a clear soup.
4. Crush the garlic with a little salt and stir it into the soup with vinegar, salt, and pepper.
5. Whisk the egg yolks with the sour cream, temper with a ladle of hot soup, then stir the mixture back in off the heat so it does not curdle.
6. Add chopped lovage, rest the soup briefly, and serve hot.