Tripe Soup

For the thickened version, we need fresh, quality ingredients that will bring a special flavor to the soup. We start with two egg yolks from happy, backyard-raised hens that cluck joyfully. Then, we add a small pot of freshly collected sour cream from the milk pots, kept in the cool cellar, where the natural aroma perfectly blends with the other ingredients. The greens, which are essential, must be organic, freshly picked from the garden, and this time we replace the lovage with dill, bringing a different yet equally delicious note.

The tripe soup is a traditional Romanian recipe, known for its thick texture and sour taste, perfect for reviving minds tired from long parties. This soup is a staple at events such as weddings or christenings and is generously served, abundantly watered with homemade brandy and 'tulburel', contributing to the success of a successful party. Now that we have gathered all the necessary ingredients, let's get to work:

We start by cleaning the bird entrails, scalding them to remove impurities, and boiling them in water with a little salt. While they boil, we remove the foam that forms on the surface and wipe the walls of the pot with a clean napkin dampened in cold water to keep the soup clear. Meanwhile, we clean the onion and chop it into cubes. We wash, peel, and also dice the roots, such as carrots and parsley, for a uniform texture.

After the entrails have boiled halfway, we add the chopped vegetables, letting everything boil together for about thirty minutes. Then, we add the chosen and washed rice, which will help thicken the soup. When the rice is cooked, we add the peeled and finely chopped tomatoes, along with tomato paste and a little lard, to give the soup a tempting consistency and flavor. After a few boils, we salt to taste and sour generously, according to preference.

Finally, we add the fresh, well-washed, and finely chopped dill, turn off the heat, and cover the pot with a lid, letting the soup rest and the flavors combine. When serving, we sprinkle with chopped green parsley, bringing a touch of freshness. If we prefer the thickened soup, also known as 'á la grec', we proceed as follows: we mix the yolks with the sour cream, take the pot off the heat, and thin the yolk mixture with a little soup, then pour everything back into the pot. We cover again and let the heat finish the dish.

When bringing the soup to the table, we sprinkle with fresh dill for an extra flavor. Now, everyone can choose their favorite bowl, and if the fun was unforgettable, I can only wish you from the heart: 'Enjoy your meal!!!'