Ciorbă de burtă, Romanian tripe soup with vegetables

Ingredients

• 3500 ml water
• 2 carrots
• 1 slice of celeriac (50 g)
• 1 red bell pepper
• 2 spring onions
• 2 green garlic stalks
• 1 teaspoon salt
• 1 bay leaf
• 1 head of garlic
• 1 teaspoon peppercorns
• 1 kg cooked and sliced tripe
• 500 g sour cream with 25% fat
• 1 egg
• 2 tablespoons mustard
• 1 tablespoon grated horseradish in vinegar
• 1 pinch turmeric powder
• 1 lemon
• 2 tablespoons olive oil
• 1 red hot pepper
• 1 green hot pepper
• 2 pickled hot peppers
• 15 ml vinegar from the pickled hot peppers

Preparation

1. Take the sour cream out of the refrigerator 15 minutes beforehand. Clean and wash the vegetables. Dice the carrots, celery, bell pepper and spring onions; chop the green garlic. 2. Put the vegetables in a pot with 3500 ml water. Add the salt, bay leaf, head of garlic and peppercorns. Simmer gently for 15 minutes, until the carrot is half cooked. 3. Add the cooked tripe, cut into strips, and simmer gently for 8 minutes more. The strips should be heated through. 4. In a bowl, mix the sour cream with the whole egg, mustard, horseradish, turmeric and lemon juice. Take the pot off the heat and gradually pour hot broth over the mixture, stirring. Slowly add the mixture to the pot, stirring until smooth. 5. Drizzle with the olive oil. Cut the red and green hot peppers into rounds, add them to the pot and simmer everything gently for 3 minutes. Taste and add the vinegar from the pickled hot peppers if you want the soup tangier.