Traditional Ciorbă de Burtă: Sour Tripe Soup with Garlic and Sour Cream

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 6

Stay focused. Keep the screen awake while cooking.

Cover the beef bones with cold water, bring slowly to a simmer and skim thoroughly. Add the onion, one whole carrot, parsnip and celery root; simmer gently for 2 hours.

Ingredients quick view

750 g cleaned beef tripe, cut into narrow strips

1 kg meaty beef bones or beef shank

1 onion, halved

2 carrots

1 parsnip

1 small celery root wedge

8 cups cold water

5 cloves garlic, crushed

300 g full-fat sour cream

3 egg yolks

3 tablespoons vinegar, plus more for serving

1 tablespoon sunflower oil

Salt to taste

Pepper to taste

Tips quick view

Make sure the tripe is well-cleaned before cooking for the best flavor.

Allow the soup to sit for a while after cooking; it often tastes better the next day.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.