Ciorba de Burta

Shopping list

• 500 g beef tripe — cleaned and cut into thin strips

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• 1.5 l chicken stock

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• 2 piece carrots — peeled and diced

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• 2 piece celery — diced

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• 1 piece onion — peeled and finely chopped

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• 4 clove garlic cloves — minced

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• 2 piece bay leaves

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• 60 ml white wine vinegar — or more to taste

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• 150 ml double cream

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• 2 piece egg yolks

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• 1 tbsp plain flour

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• 3 tbsp fresh parsley — finely chopped

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Place the tripe strips in a large heavy pot with the chicken stock, carrots, celery, onion, bay leaves, salt and pepper. Bring to the boil over medium-high heat, then reduce to a gentle simmer.

2. 2

   Cover and cook for 90 minutes, or until the tripe is very tender and the vegetables are soft. Skim any foam that rises to the surface.

3. 3

   In a small bowl, whisk together the flour and double cream until smooth, then whisk in the egg yolks until fully combined.

4. 4

   Remove the pot from the heat. Ladle about 200 ml of the hot broth into the cream mixture, whisking constantly to temper the eggs and prevent curdling.

5. 5

   Pour the tempered cream mixture back into the pot, stirring gently. Return the pot to very low heat and stir for 2– 3 minutes until the soup thickens slightly; do not let it boil.

6. 6

   Stir in the white wine vinegar and minced garlic, adjusting the vinegar to your taste for tanginess.

7. 7

   Ladle into bowls, garnish with fresh parsley, and serve immediately with crusty bread.