Ciorba De Durta Recipe

Ciorba De Durta Recipe is one of Romania’s most iconic and beloved soups, cherished for its rich, creamy broth and unique flavor profile. Traditionally made with tender strips of beef tripe, tangy vinegar, and a velvety egg yolk and sour cream mixture, this dish offers a comforting warmth that makes it a staple at family gatherings and festive occasions. The distinctive aroma and taste come from a careful balance of savory beef stock, fresh vegetables, and a hint of garlic, creating a meal that is both hearty and satisfying.

This ciorba de burta recipe is not just a soup: it’s a cultural experience. Each region of Romania has its own twist on the dish, from variations in seasoning to subtle changes in thickness and tanginess. While some versions keep it simple and light, others are luxuriously creamy with generous portions of tripe. No matter the style, one thing remains constant: ciorba de burta is the kind of comfort food that warms both the body and the soul, often served with fresh bread and a touch of hot chili pepper for extra heat.

Making an authentic ciorba de burta recipe at home might seem intimidating at first, but with the right ingredients and step-by-step guidance, it’s entirely achievable: even for beginner cooks. The key lies in patience: slowly simmering the tripe until it’s perfectly tender and allowing the flavors to meld together into a rich, harmonious broth. Once you master this Romanian classic, you’ll have a go-to recipe for impressing guests or enjoying a deeply satisfying homemade meal that celebrates tradition in every spoonful.

What is Ciorba de Burta?

Ciorba de burta is a traditional Romanian tripe soup with a tangy, creamy base. The main ingredient, beef tripe, is simmered until tender and combined with a broth made from beef bones, vegetables, vinegar, and a creamy egg-yolk mixture. The soup is usually seasoned with garlic, pepper, and a touch of hot chili for extra warmth.

Why You’ll Love This Ciorba de Burta Recipe

• Authentic Taste – Prepared just like in Romanian households.
• Comfort in a Bowl – Perfect for cold days or after a long day.
• Nutrient-Rich – Packed with protein and collagen from beef tripe.
• Customizable – Adjust the tanginess, spice, and creaminess to your liking.

Ingredients for Ciorba de Burta

For the Soup Base:

• 1 kg (2.2 lbs) cleaned beef tripe
• 1 kg (2.2 lbs) beef bones (marrow or knuckle bones)
• 2 large onions, chopped
• 2 carrots, diced
• 1 parsnip, diced
• 1 celery root, diced
• 1 bell pepper, diced
• 5–6 garlic cloves, minced
• 3 liters (12 cups) water
• 3–4 bay leaves
• Salt & pepper to taste

For the Creamy Mixture:

• 500 ml (2 cups) sour cream
• 4 egg yolks
• 100 ml (½ cup) vinegar (adjust to taste)

For Serving:

• Fresh parsley, chopped
• Extra vinegar or lemon wedges
• Hot chili peppers

Step-by-Step Instructions

Step 1 – Prepare the Broth

1. Place beef bones in a large pot with 3 liters of water. Bring to a boil, skim off any foam, then add onions, carrots, parsnip, celery root, and bell pepper.
2. Simmer over low heat for 2 hours to develop a rich stock.

Step 2 – Cook the Tripe

1. While the broth simmers, rinse the tripe thoroughly under cold water.
2. Boil the tripe separately for 10–15 minutes, then discard the water.
3. Slice the tripe into thin strips and add to the beef broth. Cook for 1–2 hours until tender.

Step 3 – Add Seasonings

1. Stir in minced garlic, bay leaves, salt, and pepper. Adjust seasoning to taste.

Step 4 – Prepare the Cream Mixture

1. In a large bowl, whisk together sour cream, egg yolks, and vinegar.
2. Slowly add a ladle of hot broth into the mixture, whisking constantly to temper the eggs.

Step 5 – Final Assembly

1. Remove pot from heat and stir in the cream mixture gradually.
2. Return to very low heat for 2–3 minutes without boiling.

Step 6 – Serve

1. Garnish with fresh parsley.
2. Serve hot with bread, extra vinegar, and chili peppers on the side.

Pro Tips for Perfect Ciorba de Burta

• Clean the tripe thoroughly to avoid any strong odor.
• Temper the egg mixture slowly to prevent curdling.
• Use beef bones for a richer, more flavorful stock.
• Adjust the vinegar at the end to match your taste preference.

Common Mistakes to Avoid

• Boiling after adding eggs (will cause separation).
• Skipping the pre-boil step for tripe (affects taste and smell).
• Adding vinegar too early (can toughen the tripe).

Storing and Reheating

• Storage: Refrigerate in an airtight container for up to 3 days.
• Freezing: Best without the cream mixture (add after reheating).
• Reheating: Warm over low heat to prevent curdling.

Health Benefits of Ciorba de Burta

Ciorba de Burta Recipe

An authentic Romanian tripe soup made with tender beef tripe, rich beef broth, vegetables, sour cream, and vinegar. This creamy, tangy soup is a comforting classic perfect for cold days or festive occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 8

Course: Soup

Cuisine: Romanian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• For the Soup Base:
• 1 kg 2.2 lbs cleaned beef tripe
• 1 kg 2.2 lbs beef bones (marrow or knuckle)
• 2 large onions chopped
• 2 carrots diced
• 1 parsnip diced
• 1 celery root diced
• 1 bell pepper diced
• 5 –6 garlic cloves minced
• 3 liters 12 cups water
• 3 –4 bay leaves
• Salt & pepper to taste
• For the Creamy Mixture:
• 500 ml 2 cups sour cream
• 4 egg yolks
• 100 ml ½ cup vinegar (adjust to taste)
• For Serving:
• Fresh parsley chopped
• Extra vinegar or lemon wedges
• Hot chili peppers

Equipment

• Large stockpot (5–6 liters)
• Cutting board
• Sharp knife
• Ladle
• Mixing bowl
• Whisk
• Skimmer or strainer

Method

 

1. Prepare the Broth – Place beef bones in a large pot with 3 liters of water. Bring to a boil, skim the foam, then add onions, carrots, parsnip, celery root, and bell pepper. Simmer for 2 hours.
2. Cook the Tripe – Rinse the tripe thoroughly. Boil it separately for 10–15 minutes, discard the water, then slice into thin strips. Add to the broth and simmer for 1–2 hours until tender.
3. Season the Soup – Stir in garlic, bay leaves, salt, and pepper. Adjust seasoning to taste.
4. Prepare the Cream Mixture – Whisk sour cream, egg yolks, and vinegar in a bowl. Slowly ladle in some hot broth, whisking constantly to temper the eggs.
5. Finish the Soup – Remove pot from heat. Gradually stir in the cream mixture. Return to low heat for 2–3 minutes without boiling.
6. Serve – Garnish with parsley and serve with bread, extra vinegar, and chili peppers.
   

Notes

• Clean the tripe thoroughly before cooking to remove any strong odor.
• Tempering the egg mixture is key to prevent curdling.
• Adjust vinegar at the end to suit your taste.
• For a lighter soup, chill overnight and remove the fat layer before reheating
•