Authentic Ciorbă de Burtă (Romanian Tripe Soup) Recipe: A Creamy Classic from Eastern Europe
Discover how to make authentic Ciorbă de Burtă, Romania's famous tripe soup. This creamy, tangy dish is beloved across Eastern Europe—learn its history, ingredients, and step-by-step recipe here!
Introduction: What Is Ciorbă de Burtă?
Ciorbă de Burtă is one of the most iconic and cherished dishes in Romanian cuisine. This hearty tripe soup is known for its creamy texture, sour tang, and rich flavor that has won over generations. While the idea of cooking with tripe might seem adventurous to some, the result is a silky, savory soup that’s deeply satisfying and full of character.
In Romania, this dish is often served at weddings, holidays, and even as a hangover cure. It’s the kind of recipe passed down from grandmother to granddaughter, and now, you can bring this Eastern European treasure to your kitchen.
Why You’ll Love This Recipe
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Authentic Flavor – Just like the traditional Romanian way, with sour cream, egg yolks, vinegar, and garlic.
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Hearty and Comforting – Perfect for chilly days or a filling lunch.
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Protein-Rich – Thanks to beef bones and tripe, this soup is as nourishing as it is delicious.
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Customizable Heat – Serve with hot chili peppers or sour cream on the side.
History and Origins of Ciorbă de Burtă
The term “ciorbă” refers to a Romanian sour soup typically made with vinegar or fermented bran (borș). Burtă means belly, referring to the beef tripe used in the recipe. The dish has Ottoman and Balkan influences and has been popular in Romanian homes and restaurants for centuries.
Although versions of tripe soup exist in many cultures—from Turkey’s işkembe çorbası to Mexico’s menudo—Ciorbă de Burtă stands out for its unique blend of garlic, vinegar, egg yolks, and sour cream that create its signature creamy broth.
Ingredients You’ll Need
For the broth:
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1 kg (2.2 lbs) beef bones (marrow or knuckle bones)
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2 medium carrots
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1 celeriac root or 2 celery stalks
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1 parsley root (optional)
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1 onion, peeled
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3–4 garlic cloves, whole
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1 bay leaf
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2 tsp salt
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10–12 cups water
For the tripe:
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1 kg (2.2 lbs) beef tripe, pre-cleaned and blanched
For the creamy base:
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250 ml (1 cup) sour cream
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3 egg yolks
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2–3 tbsp white vinegar (or to taste)
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4–5 garlic cloves, crushed into a paste
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Optional: ½ tsp sugar
To serve:
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Extra vinegar or lemon juice
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Extra sour cream
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Sliced hot chili peppers or pickled peppers
How to Clean and Prep Tripe
Although most grocery store tripe is pre-cleaned, it's best to give it an extra wash:
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Rinse tripe under cold water thoroughly.
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Rub with a little vinegar or lemon juice and salt.
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Rinse again and blanch in boiling water for 5 minutes.
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Rinse under cold water, then slice into thin, 2-inch long strips.
Step-by-Step: How to Make Authentic Ciorbă de Burtă
Step 1: Make the Broth
In a large stockpot, add beef bones, whole peeled carrots, onion, celery, garlic, parsley root, bay leaf, salt, and water.
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Bring to a boil, then reduce to a simmer.
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Skim off any foam that rises to the top.
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Simmer for 2–3 hours, covered, until you get a rich, golden broth.
Step 2: Strain and Reserve
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Remove the vegetables and bones. Discard or repurpose them.
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Strain the broth through a fine sieve to remove impurities.
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Pour the broth back into a clean pot.
Step 3: Cook the Tripe
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Add the sliced tripe to the strained broth.
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Simmer gently for another 60–90 minutes until tender.
Step 4: Prepare the Garlic-Vinegar Mix
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Crush the garlic into a paste.
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Mix it with 2–3 tablespoons of vinegar (or lemon juice) and optional sugar.
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Let it sit to infuse while the tripe cooks.
Step 5: Make the Cream Base
In a separate bowl:
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Beat the egg yolks.
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Stir in the sour cream gradually.
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Temper the mixture: Slowly add 1–2 ladles of hot broth while whisking, so the yolks don’t scramble.
Step 6: Combine and Finish
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Lower the heat under the soup to a gentle simmer (not boiling).
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Slowly add the tempered egg and sour cream mixture to the soup, stirring constantly.
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Stir in the garlic-vinegar mix to taste.
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Adjust salt and sourness as needed.
Step 7: Serve
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Ladle into bowls while hot.
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Serve with extra sour cream, vinegar, or spicy chili peppers on the side.
Tips for the Perfect Ciorbă de Burtă
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Don’t boil after adding eggs – This can cause curdling. Always add the egg mixture off heat or on very low heat.
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Adjust sourness to taste – Some like it more vinegary; others prefer it mild. Start light and let guests add more.
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Use high-quality tripe – Clean, white, and fresh-smelling tripe makes a big difference.
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Simmer low and slow – This develops a deep, rich flavor.
Frequently Asked Questions
Can I freeze Ciorbă de Burtă?
Yes, you can freeze it before adding the egg yolk and sour cream mixture. Add the creamy base fresh when reheating to avoid separation.
Can I make this soup without tripe?
Yes! You can replace tripe with shredded chicken or beef shank for a more accessible version.
Is it keto or low-carb?
Absolutely. The ingredients are naturally low in carbs, making this soup keto-friendly.
Nutritional Info (per serving, approx.)
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Calories: 320
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Protein: 25g
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Carbs: 5g
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Fat: 22g
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Fiber: 1g
What to Serve with Ciorbă de Burtă
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Rustic Bread – Great for dipping into the creamy broth
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Pickled Vegetables – Adds crunch and acidity
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Țuică (Romanian plum brandy) – For the brave traditionalist!
Final Thoughts
Ciorbă de Burtă isn’t just a soup—it’s a piece of Romanian culinary heritage. While it takes time and care to prepare, the reward is a comforting bowl of rich, tangy, garlicky goodness that warms the body and soul. Whether you're exploring Eastern European cuisine or reconnecting with your roots, this traditional Romanian tripe soup is a must-try.
Ready to cook it? Grab your pot and give it a try—you might just fall in love with tripe.
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