Créé avec l’IA
Romanian Tripe Soup (Ciorbă de burtă)
120 min 403 kcal par portion Moyen
Ingrédients
4 Portions
- beef tripe800 g
- onion150 g
- carrots150 g
- parsnip100 g
- celery stalk50 g
- garlic cloves10 g
- egg yolks36 g
- sour cream (20% fat)200 ml
- vinegar30 ml
- sunflower oil15 ml
- salt6 g
- black pepper2 g
- water2000 ml
Instructions
- 1
Rinse the cleaned beef tripe thoroughly under cold running water. Cut it into thin strips about 1 cm wide.
- 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
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
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
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
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
Slowly pour the tempered egg yolk and sour cream mixture back into the pot, stirring continuously to prevent curdling.
- 8
