Ciorbă de burtă
A sour tripe soup in a creamy garlic broth, thickened with egg yolks.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rinse the tripe several times in cold water, rub it with salt and rinse it again.
Boil the tripe in water with half the vinegar for ten minutes and throw away that first water.
Cover it with fresh water along with the bones and root vegetables and simmer four hours.
Lift out the tripe, cut it into fine strips and return it to the strained broth.
Crush the garlic with salt into a paste and let it down with a ladle of the broth.
Whisk the yolks with the cream and ladle in hot broth, stirring without stopping.
Pour the mixture into the pot off the heat, add the garlic and the remaining vinegar, and warm it through without boiling.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Sacha47 · CC BY-SA 4.0