Beef tripe is a highly appreciated ingredient in Romanian cuisine, especially when it comes to preparing a delicious soup. We start by washing the tripe very well, ensuring that we remove any impurities or unpleasant odors. Once cleaned, the tripe is placed in a large pot along with the beef bones. The latter will add extra flavor and richness to the soup. We fill the pot with cold water, then put it on high heat and wait for it to reach boiling point.
As the water begins to boil, it is essential to skim the broth with a skimmer, so we eliminate any impurities that form on the surface. This is an important step, as a clear and clean soup will be much more appetizing. After we no longer see any foam, we add the following ingredients: carrots, celery, parsley, and optionally, bell pepper, all cut into large pieces. We also add salt and vinegar, which will contribute to the flavor of the soup and help preserve the vibrant color of the vegetables.
The soup will be left to simmer on low heat, which will allow the flavors to develop without disturbing the broth. It is important not to raise the temperature, as we want to obtain a clear and savory soup. After about 2-3 hours, we check the tripe; it should be cooked enough to be easily pierced with a fork. When the tripe is cooked, we remove it from the pot along with the bones, and we strain the broth to eliminate the vegetables.
Once the tripe has cooled slightly, we cut it into thin strips, which will be added back into the strained broth. We bring the pot back to the heat, and when it starts to boil, we prepare a mixture of egg yolks, sour cream, and a little broth, which we temper. This step will give the soup a creamy texture and a distinct flavor. We continue to stir and gently simmer, being careful not to let it boil too hard, as the egg mixture might curdle.
Beef tripe soup is served hot, accompanied by crushed garlic and vinegar, each having the freedom to season their dish to taste. This soup not only offers an unforgettable culinary experience but is also a true symbol of Romanian tradition, bringing to the table flavors and aromas that remind one of their grandparents' home. Enjoy every spoonful and cherish the moments spent with loved ones!
As the water begins to boil, it is essential to skim the broth with a skimmer, so we eliminate any impurities that form on the surface. This is an important step, as a clear and clean soup will be much more appetizing. After we no longer see any foam, we add the following ingredients: carrots, celery, parsley, and optionally, bell pepper, all cut into large pieces. We also add salt and vinegar, which will contribute to the flavor of the soup and help preserve the vibrant color of the vegetables.
The soup will be left to simmer on low heat, which will allow the flavors to develop without disturbing the broth. It is important not to raise the temperature, as we want to obtain a clear and savory soup. After about 2-3 hours, we check the tripe; it should be cooked enough to be easily pierced with a fork. When the tripe is cooked, we remove it from the pot along with the bones, and we strain the broth to eliminate the vegetables.
Once the tripe has cooled slightly, we cut it into thin strips, which will be added back into the strained broth. We bring the pot back to the heat, and when it starts to boil, we prepare a mixture of egg yolks, sour cream, and a little broth, which we temper. This step will give the soup a creamy texture and a distinct flavor. We continue to stir and gently simmer, being careful not to let it boil too hard, as the egg mixture might curdle.
Beef tripe soup is served hot, accompanied by crushed garlic and vinegar, each having the freedom to season their dish to taste. This soup not only offers an unforgettable culinary experience but is also a true symbol of Romanian tradition, bringing to the table flavors and aromas that remind one of their grandparents' home. Enjoy every spoonful and cherish the moments spent with loved ones!
Ingredients
1.5kg beef belly, 1kg pork bones with marrow, a large celery, 2 bell peppers, 2 carrots, 1 parsnip, 1 parsley, 2 onions, 10 cloves of garlic (for boiling), 50ml vinegar for boiling, salt. For seasoning the soup: 3 egg yolks, 300g sour cream, vinegar, crushed garlic.