Although at first glance it may seem like a “heavy” dish, the balance between sour cream, garlic, and vinegar gives it a particular refinement.
It is often considered a traditional “remedy” after hearty meals or even for hangovers, being both nourishing and comforting. It appeared relatively late in Romanian gastronomy (compared to other sour soups), with influences from Turkish cuisine, but it quickly became a national classic.
Traditional Tripe Soup Recipe
Ingredients:
- 1 kg pre-boiled beef tripe (cut into thin strips)
- 1 beef bone with marrow (optional, but recommended for flavor)
- 2 large carrots
- 1 celery root
- 1 parsnip
- 1 onion
- 4–5 garlic cloves
- 3 egg yolks
- 200 ml heavy sour cream
- 2–3 tablespoons vinegar (to taste)
- salt, pepper
- 2–3 tablespoons oil
Method:
Preparing the base:
- Place the beef bone in about 3 liters of water and bring to a boil.
- Add the whole onion, carrots, celery root, and parsnip.
- Simmer on low heat for 1–1.5 hours, skimming occasionally.
Adding the tripe:
- Remove the vegetables and the bone.
- Add the sliced tripe to the broth and cook for another 30–40 minutes.
Preparing the vegetables:
- Grate the boiled carrots and lightly sauté them in oil for extra color and flavor.
- Add them back into the soup.
Finishing the soup:
- Mix the egg yolks with the sour cream.
- Gradually add hot broth to the mixture (to prevent curdling).
- Pour it into the pot, stirring continuously (without bringing it to a boil).
Seasoning:
- Add the crushed garlic.
- Season with salt and pepper, and sour with vinegar to taste.
Serving:
- Serve hot
- With chili peppers and extra vinegar on the side
- Optional: extra sour cream when serving
International editions: