Romanian Tripe Soup (Ciorbă de burtă)

Instructions

1. 1

   Rinse the cleaned beef tripe thoroughly under cold running water. Cut it into thin strips about 1 cm wide.

2. 2

   In a large pot, add 2 liters of water and bring to a boil. Add the beef tripe, onion (peeled and left whole), carrots (peeled and cut into large chunks), parsnip (peeled and cut into large chunks), and celery stalk.

3. 3

   Add 1 teaspoon salt and 1 teaspoon black pepper. Simmer on low heat for about 2 hours, skimming off any foam that forms on the surface.

4. 4

   After 2 hours, remove the vegetables and onion from the pot. Discard the onion, parsnip, and celery. Optionally, mash the carrots and return them to the soup for extra flavor and color.

5. 5

   In a small pan, heat 1 tablespoon sunflower oil. Add the minced garlic cloves and sauté for 1 minute until fragrant. Add the garlic to the soup.

6. 6

   In a bowl, whisk together the egg yolks and sour cream until smooth. Gradually add a few ladles of hot soup to the mixture, whisking constantly to temper it.

7. 7

   Slowly pour the tempered egg yolk and sour cream mixture back into the pot, stirring continuously to prevent curdling.

8. 8

   Add 2 tablespoons vinegar to the soup and stir well. Taste and adjust salt and pepper if needed.

9. 9

   Simmer for another 5 minutes, then remove from heat.

10. 10

    Serve hot, optionally garnished with extra sour cream, vinegar, or hot chili peppers on the side.