Dish

Ciorbă de burtă

Tripe soup

Ciorbă de burtă is a hearty soup that is typically served as a main course. The soup is made by boiling beef tripe for several hours until it is tender and then seasoning it with garlic, vinegar, and sour cream. The soup is then served with a side of fresh herbs and bread. Ciorbă de burtă is a popular dish in Romania and is often enjoyed with friends and family.

European cuisine› Eastern European cuisine› Romanian cuisine

Soup› Offal Soup

Origins and history

Ciorbă de burtă has been a staple of Romanian cuisine for centuries. It is believed to have originated in the rural areas of Romania, where it was a popular dish among farmers and shepherds. Today, ciorbă de burtă is enjoyed throughout Romania and is often served at special occasions and celebrations.

Dietary considerations

Ciorbă de burtă is not suitable for vegetarians or vegans as it contains meat and animal products. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of ciorbă de burtă, with some recipes calling for the addition of vegetables such as onions, carrots, and potatoes. Some recipes also call for the use of lamb or beef instead of tripe.

Presentation and garnishing

Ciorbă de burtă is traditionally served in a large bowl with a side of fresh herbs and bread. The soup can be garnished with a dollop of sour cream or a sprinkle of paprika for added flavor.

Tips & Tricks

To make ciorbă de burtă, it is important to use high-quality beef tripe. The tripe should be cooked slowly over low heat to ensure that it is tender and flavorful. It is also important to season the soup well with garlic, vinegar, and sour cream to bring out the flavors of the tripe and broth.

Side-dishes

Ciorbă de burtă is typically served with a side of fresh herbs such as cilantro, parsley, and dill. It is also often served with bread or pita, a traditional Romanian flatbread.