Ciorbă de Burtă
The white velvet of Romanian soups: tripe simmered with vegetables, finished with garlic, egg yolks, sour cream and vinegar into a rich, tangy restorative. Ingredients: beef tripe (pre-cleaned), beef bones, carrots, celery, onion, garlic, egg yolks, sour cream, vinegar, chile oil, flour (optional).
What it is
The white velvet of Romanian soups: tripe simmered with vegetables, finished with garlic, egg yolks, sour cream and vinegar into a rich, tangy restorative. Ingredients: beef tripe (pre-cleaned), beef bones, carrots, celery, onion, garlic, egg yolks, sour cream, vinegar, chile oil, flour (optional). Recipe: 1) Simmer tripe and bones for hours; strain. 2) Cut tripe into ribbons; return to the broth with vegetables. 3) Temper yolks and cream with hot broth; whisk in. 4) Season with garlic and vinegar to a bright tang. Serve: with extra vinegar, garlic mujdei and hot peppers at the table — the famous hangover cure. Flavor: silky, garlicky, sour-rich. History: ciorbă (from Turkish çorba) names Romania's whole sour-soup family; the tripe version arrived via Ottoman and Balkan kitchens and became the nation's restorative. See also: Sarmale, Mici (Mititei).
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