Ciorba de Burta

There’s something undeniably comforting about a steaming bowl of Ciorba de Burta. Growing up in Romania, this exquisite tripe soup was a staple at family gatherings, especially on chilly winter days. I still remember my grandmother stirring the large pot on the stove, the aroma wafting through the air, beckoning us to the kitchen. It’s more than just food; it’s a cherished memory, a warm embrace on a cold day, and a testament to family tradition. Each spoonful is rich with flavors and history, reminding me of the love and care that goes into making this dish. Whenever I crave a taste of home, I return to Ciorba de Burta, finding comfort in its familiar taste and the stories that come with it.

What to Gather for Ciorba de Burta

Gathering the right ingredients for this traditional soup is essential. Each component plays a crucial role in building the robust flavors found in Ciorba de Burta. From the rich, savory tripe to the fresh vegetables, all come together harmoniously to create a comforting bowl that warms the heart.

• 3 onions: These create a delicious base for the soup, adding sweetness and depth of flavor.
• 3 carrots: Carrots lend earthiness and natural sweetness, balancing the savory notes of the broth.
• 1 clove of garlic: Just a touch of garlic enhances the overall flavor profile without overwhelming the dish.
• 2 kg pre-cooked tripe: The star of this soup, tripe adds texture and a unique taste that’s central to Ciorba de Burta.
• 1 celery: Celery provides a fresh, aromatic touch that elevates the soup’s flavor.
• 1 kg beef bones: They contribute to a rich broth, making it hearty and satisfying.
• 4 eggs: Eggs add creaminess and a luxurious texture when mixed into the soup.
• 2 parsley roots: These are often overlooked but provide an earthy flavor that complements the other ingredients.
• Salt and pepper: Essential for seasoning, allowing the natural flavors to shine.
• 500 g cream: Adds richness and a velvety finish to the soup, making it indulgent.
• Bay leaves: These infuse the broth with subtle aroma and flavor that enhances the entire dish.

How to Cook Ciorba de Burta

Making Ciorba de Burta is a rewarding experience that fills your kitchen with delightful aromas. It may take some time, but the result is a comforting soup that’s worth every minute. Let’s dive into the steps to create this rich and flavorful dish!

1. Into a large pot, put 4.5 liters (19 cups) of water and bring it to a boil. The water serves as the base of our soup, so make sure it’s bubbling nicely before moving to the next step.

2. When the water reaches boiling point, add the beef bones. Leave to boil for about an hour on low heat, skimming off any froth that forms on the surface. This ensures a clear broth, free from impurities.

3. Meanwhile, wash and clean the onions, carrots, and celery, cutting them into quarters. Once cleaned, add these vegetables to the pot, allowing them to soften and infuse their flavors into the boiling broth.

4. When the soup begins to boil again, add the finely chopped, pre-cooked tripe. This will add a hearty texture, ensuring every spoonful is filled with goodness.

5. Now, add a few bay leaves and some peppercorns. These aromatic ingredients will elevate the flavor profile of the soup, adding a fragrant touch that complements the other ingredients beautifully.

6. Let everything simmer on low heat for another hour or so until the tripe and vegetables are very well cooked. Stir occasionally and make sure to taste for seasoning, adjusting as needed.

7. Turn off the heat and carefully remove the bones from the pot. Use a strainer to separate the belly and boiled vegetables from the clear broth. This step is crucial to achieve the perfect clarity in your soup.

8. Pass the remaining soup through a sieve several times to keep it perfectly clear. This tedious process pays off when you end up with a beautifully clear broth.

9. Choose a few pieces of the boiled vegetables to return to the soup, along with the finely chopped belly of the tripe. This adds texture and maintains the integrity of the soup.

10. Take the meat from the boiled bones, cut it into cubes, and add it back into the soup. This meat is tender and flavorful, bringing further depth to your Ciorba de Burta.

11. Puree the rest of the cooked vegetables in a blender and add this mixture to the soup. This step thickens the soup while enhancing its taste, creating a wonderfully rich consistency.

12. The final step in making the perfect tripe soup is as follows: Break the four eggs into a bowl and mix them with the cream. Add a bit of hot soup to this mixture, stirring continuously to prevent lumps from forming.

13. When the mixture has reached the desired consistency, pour everything into the soup and mix quickly. This will give your soup that creamy, dreamy texture that is so characteristic of Ciorba de Burta.

Ways to Customize

There are numerous ways to add your personal touch to Ciorba de Burta. Here are some ideas to enhance or modify the classic recipe:

• Spice it up: If you enjoy a bit of heat, consider adding chili flakes or a splash of hot sauce to your soup for an extra kick.
• Herbal enhancements: Fresh herbs like dill or thyme can be added for an aromatic twist, enhancing the soup’s complexity.
• Vegetable variations: Feel free to add seasonal vegetables. Potatoes or bell peppers can introduce new flavors and textures.
• Different proteins: While traditional, you can experiment with different meats or seafood for a unique take on this classic dish.
• Vegetarian option: For a twist, you could make a vegetarian version by replacing tripe with hearty vegetables and using a vegetable broth.
• Adjust creaminess: Play with the amount of cream used to get the desired richness. More cream will yield a decadent soup.
• Serving Style: Serve with crusty bread or a side of pickles to complement the flavors of the soup.

Serving This Ciorba de Burta

Serving Ciorba de Burta can be just as delightful as making it. Here are some ideas to consider:

• Traditional pairing: Serve with crusty bread or cornbread for a hearty meal.
• Occasions: Perfect for family gatherings or winter holidays, creating a warm atmosphere that invites sharing.
• Adjust portion sizes: For a lighter meal, consider smaller servings accompanied by salads or vegetable sides.
• Garnishing: Add a sprinkle of fresh herbs like parsley or dill on top just before serving for a burst of color and flavor.
• Serving temperature: Ensure it’s served piping hot, as it enhances the flavors and makes it more enjoyable.
• Leftover magic: Leftovers taste even better the next day, making it an excellent option for meal prep!
• Storage tips: Keep any leftovers in airtight containers and store them in the fridge for up to three days. Reheat gently on the stove.

FAQ

Conclusion

In conclusion, Ciorba de Burta is more than just a dish; it’s a celebration of Romanian culture and culinary tradition. Its comforting flavors and rich history make it a must-try for anyone looking to experience authentic Romanian cuisine. I encourage you to gather your ingredients and make this delightful soup at home. You won’t just be cooking; you’ll be creating memories and stories with every bowl you serve.

Ciorba de Burta

The ultimate comfort food, Ciorba de Burta is a rich and savory Romanian tripe soup that warms your soul. Loaded with tender tripe, fresh vegetables, and a creamy finish, this dish is perfect for chilly nights or festive gatherings. Experience the taste of tradition and make it for your loved ones tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: Romanian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 units Onions
• 3 units Carrots
• 1 clove Garlic
• 2 kg Pre-cooked tripe
• 1 unit Celery
• 1 kg Beef bones
• 4 units Eggs
• 2 units Parsley roots
• Salt
• Pepper
• 500 g Cream
• Bay leaves

Equipment

• Large Pot
• Blender
• Saucepan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Into a large pot, put 4.5 liters (19 cups) of water and bring to the boil.
2. When the water reaches boiling point, add the beef bones. Leave to boil for about an hour on low heat, removing the froth whenever necessary.
3. Meanwhile, wash and clean the vegetables, cut into quarters and add to the soup to boil along with the bones.
4. When the soup begins to boil again, add the finely chopped, pre-cooked tripe.
5. Now add a few bay leaves and peppercorns and let everything simmer on low heat for another hour or so until the meat is very well cooked.
6. Turn off the heat, remove the bones, and use a strainer to remove the belly and boiled vegetables. Pass the remaining soup through a sieve several times to keep it perfectly clear.
7. Choose a few pieces of the boiled vegetables to return to the soup along with the finely chopped belly.
8. Take the meat from the boiled bones, cut it into cubes and add to the soup.
9. Puree the rest of the cooked vegetables in a blender and add to the soup.
10. The final step in making the perfect tripe soup is as follows: Break the four eggs into a bowl and mix with the cream.
11. Add a bit of hot soup to them, stirring all the while so lumps do not form.
12. When the mixture has obtained the desired consistency, pour everything into the soup and mix quickly.

Notes

• Storage: If you have leftovers, store them in an airtight container in the fridge. The flavors tend to deepen and improve the next day.
• Freezing: You can freeze the soup, but it’s best to do so without the cream added. Add cream when reheating.
• Pairing: Serve with crusty bread or pickles to complement the rich flavors.
• Serving: It’s best served hot, with a garnish of fresh herbs for added flavor.
• Texture: Adjust the creaminess by modifying the amount of cream used.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.