Houswife
Egg free
Hot&Spicy
6
Portion
180
Minutes
Romania
.jpg "Tripe soup (Ciorba de burta)")
season: Whenever
occasion: 4Family
origin: Traditional (National&Religious)
Panna
Hungary
Learn how to make this delicious tripe soup which is an all time Romanian Classic, often considered the ultimate hangover cure.
Take a well cleaned, raw veal tripe, that hasn’t been pre-boiled, the soup will have much more flavour if you pre-cook it. Cut it into stripes 8-10 cm long and 0.5 cm thick and boil it with the bay leaves, the whole onion, the wholes grain pepper and a spoon of salt. Fill with enough cold water to cover it in the pot, the tripe is difficult to boil, simmer it and cook approx 1.5 hours. After it is precooked, strain the water, remove the pepper, onion and the bay leaves as well as the cow bone .
Put the tripe stripes back on the fire and add enough cold water again. If you prefer the firm tripe flavor half of the water may replaced with the pre-cook liquid.
Add the cow bone, garic cloves (don't chop), 2 carrots and parsley root which was cut into big chunks and cook again 1.5 half hours simmering. Add 2-3 pieces pickled hot pepper and cook with 15 minutes than remove the hot pepper otherwise it could be too hot.
Grate the remaining carrot and fry it until it is soft, together with the 2 oil spoons. Than add 2 dl cooking liquid and cook the carrot 5-10 minutes thab addto the soup and boil for a couple of more minutes. Mix the mustard, sour cream and 2 dl cooking liquid in a jar and add back to the soup as well. Flavor with salt and vinegar, cook 5-10 minutes and then set the pot aside.
Chop the garlic in very thin slices and then smash it together with salt, mix with a few spoons of very cold water and vinegar. Serve the soup with this garlic sauce, sour cream, hot peppers ( fresh or pickled) and fresh bread.
