Ciorbă de Burtă (Romanian Tripe Soup) 🍲

Méthode

1. 1

   Parboil the tripe in salted water 10 minutes; drain, rinse, then cover with fresh water.

2. 2

   Add celeriac, leek, carrot, bay and peppercorns. Simmer 1.5-2 hours until the tripe is very tender.

3. 3

   Lift out the vegetables, then slice the tripe into thin ribbons or bite-size pieces. Return to the strained broth and keep at a bare simmer.

4. 4

   Pound the garlic with a little salt into a paste; stir into the borş.

5. 5

   For the dressing: whisk the egg yolks with the sour cream (and flour if using), then temper with a ladle of hot soup until smooth and warm.

6. 6

   Stir the garlic-borş into the soup to sour it to taste; do not boil hard after adding.

7. 7

   Off the heat, stir in the tempered yolk mixture so the soup turns milky.

8. 8

   Serve with a spoon of sour cream, chopped parsley and a dusting of chili powder, plus fresh garlic at the table.