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Name: Ciorbă de burtă
Total time: 3 h 30 min
Yield: Serves 6
Cuisine: Romania
Ingredients: 1 kg beef tripe; 500 g beef bones; 1 onion; 1 carrot; 100 g celeriac; 4 cloves garlic; 200 ml sour cream; 3 egg yolks; 3 tbsp white vinegar; 15 g fresh lovage; to taste salt; 1 tsp black pepper; 3 l water

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Romania3 h 30 minServes 6cocinado antes

Ciorbă de burtă

Ingredientes13

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

carneverduralácteos y huevoespecia y salsaotros

Preparación

Rinse the tripe well, then simmer it with the bones in salted water until the tripe is very tender, about 2 to 3 hours.
Add the onion, carrot, and celeriac and cook until the vegetables are soft.
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.
Crush the garlic with a little salt and stir it into the soup with vinegar, salt, and pepper.
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.
Add chopped lovage, rest the soup briefly, and serve hot.