Ciorba de Burta

Ingredients

• 600 g beef tripe
• 200 ml sour creamSubstitute: creme fraiche
• 2 whole egg yolks
• 6 cloves garlic
• 3 tbsp vinegarSubstitute: lemon juice
• 2 medium carrots
• 1 small celery rootSubstitute: celery stalks
• 2 whole hot peppersSubstitute: chili flakes

Instructions

1. 1

   Clean tripe thoroughly, then boil in salted water for 2-3 hours until very tender (or use a pressure cooker for 45 minutes).

2. 2

   Cut cooked tripe into thin strips.

3. 3

   Make a fresh broth with carrots, celery root, onion, and parsnip. Simmer 20 minutes.

4. 4

   Add tripe strips to the vegetable broth and simmer 15 minutes.

5. 5

   Mix sour cream with egg yolks and a ladle of hot broth to temper. Stir back into the soup.

6. 6

   Crush garlic with salt and add to the soup along with vinegar to taste — it should be distinctly sour.

7. 7

   Serve hot with extra vinegar, crushed garlic, and hot peppers on the side for each person to adjust.