Romanian Tripe Soup- Ciorba De Burta |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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When ı was in romania ı tried this soup..its similar turkish ishkembe soup(turkish trip soup) when we go bars or club after that we stop allways a nice ishkembe soup restaurant ..we drink this soup and go to bad. Read more ..my GR friend Merlin told me ..mexican trip soup is kind of like that .. and he send me a nice recipe:):) well this one is romanian trip soup -ciorba de burta:) Ingredients:
2 lbs beef or veal stomach (tripe) |
1 big garlic head |
2 egg yolks |
lovage, salt, pepper |
1/2 lt vegetable soup (made out of 2 onions, 2 carrots, 2 |
parsnips) |
100 ml vinegar |
200 ml sour-cream |
1 bell pepper (optional) |
1 tomato (optional) |
Directions:
1. Tripe soup
2. Boil the stomach in 5 l. of water with some beef bones to obtain a
3. tasty broth. Remove the foam from time to time. Wash the stomach, cut
4. it small pieces, throw away the fatty parts, clean the wrinkled skin
5. and scrape it with maize flour and vinegar. Leave it over the night in
6. cold water with 1 spoon of dicarbonate. Boil it the next day in the
7. same broth. Scrap the carrots, onions, parsnips. After 3 hours, remove
8. the stomach from fire and cut it julienne. Chop the stomach, vegetables
9. and put all on fire with vinegar for another hour. Boil until water is
10. evaporated by half.
11. Mince the garlic with salt, yolks, sour-cream and a bit of vegetable
12. soup (remember? those 2 of each vegetables, see ingredients) and pour
13. over the boiling stomach. Add pepper, freshly chopped lovage. Eat it
14. hot with chilies or olives, garlic sauce, vinegar, sour-cream etc.
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