Tripe Soup – Ciorba De Burta
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g tripe from the abomasum, brewed
- 2 liters beef broth
- 0.5 kg ½ tomato (s), peeled and pitted
- 1 bunch soup greens (carrots, yellow turnips, celery, leek, parsley root
- 4 cloves garlic, finely chopped
- 2 tablespoon paprika powder, noble sweet
- 0.5 teaspoon ½ paprika powder (rose), hot
- 1 teaspoon oregano
- 0.5 teaspoon ½ thyme
- 1 teaspoon savory
- 0.5 teaspoon ½ pepper, from the mill
- 2 onion (s), very finely chopped
- 2 bay leaves
- 0.5 tablespoon ½ clarified butter
- 125 ml sour cream
- 0.5 teaspoon ½ cornstarch
- 0.5 ½ lemon (s), including the juice
- 1 pepper (s), finely chopped
- 1 teaspoon caraway seeds, grated in a mortar
Print Recipe
Pin Recipe Instructions
- The brewed and cleaned tripe is cut into the finest possible strips. The chopped onions are roasted in clarified butter, extinguished with the broth, the finely chopped tripe and tomatoes are added, and with the herbs, sweet and hot paprika, 1/2 of the garlic cloves and pepper, but without the caraway, for 2 hours Cooked soft on a low flame. Every now and then the liquid is supplemented a little and stirred.
- In the meantime, the finely chopped soup greens are also roasted in clarified butter and after 1 1/2 hours added to the simmering soup with the grated caraway seeds.
- Before the end of the cooking time, skim off 1/4 liter of the soup and stir in the sour cream and the cornstarch and the other half of the garlic until smooth and add to the soup, briefly bring to the boil again. Then season with the lemon juice and salt to taste sour
- Serve with fresh black bread, chopped peppers and a little sour cream.
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