Tripe soup
Beef tripe soup is undoubtedly a symbol of Romanian cuisine, appreciated for its intense flavor and rich aroma, reminiscent of traditional meals. This classic recipe requires a series of essential ingredients, as well as a bit of patience to achieve the desired result. To prepare a delicious serving of beef tripe soup, you will need the following ingredients: 500 g of beef tripe, 2 medium carrots, 1 parsley root, 1 large onion, 2-3 cloves of garlic, 2-3 eggs, 300 ml of sour cream, vinegar to taste, salt, and freshly ground pepper.
The first step in preparing beef tripe soup is cleaning and boiling the tripe. Wash the tripe well under cold running water, then place it in a large pot of water and add a whole onion, 1 carrot, and salt. Boil for about 2-3 hours, until the tripe becomes soft and easy to cut. Once the tripe is boiled, remove it from the pot and let it cool slightly, then cut it into thin strips.
In the same water in which the tripe was boiled, add the remaining vegetables: the carrot and parsley root, sliced into rounds. Let the vegetables boil until they become soft, then add the sliced tripe. At this point, it is essential to adjust the seasonings: add salt and pepper to taste. Let the soup simmer on low heat to allow the flavors to blend.
Separately, prepare a sour cream sauce. In a bowl, beat the eggs with the sour cream and add a few tablespoons of hot soup to temper the mixture. This step is crucial to avoid the eggs curdling when added to the soup. Once the sour cream mixture is well combined, slowly pour it into the pot with the soup, stirring continuously.
Beef tripe soup is served hot, with a splash of vinegar to enhance its flavor and, optionally, with crushed garlic. This dish can be accompanied by hot peppers for those who enjoy a little spice. Don't forget to garnish the plate with freshly chopped parsley, adding a splash of color and freshness. Enjoy this Romanian delicacy with your loved ones and savor a true culinary feast!
Tripe soup is one of the most beloved Romanian dishes. I made the garlic paste by adding a bit more sour cream, olive oil, fresh parsley, salt, and lemon juice into a cup and mixing it. The only deviation from the recipe was with the parsley, which doesn't look good in color (small pieces of green leaf appear, which are not accepted in restaurants), but I couldn't help it (this combination is amazing). I take the tripe and boil it (even though it says on it that it's pre-cooked) for about an hour, after which I throw away the water. I do this because the cleaning processes for the tripe are somewhat – I don't want to comment on how they are, so I change the water. After an hour, I cut a piece of tripe and taste it to see if it has softened. If so, we move on to the next stage, cutting the noodles. First, cut strips about 3-4 cm wide, then the noodles about 0.5 cm. Of course, these are indicative; everyone does as they please. After finishing, I boil it again, this time adding vegetables and bone broth, and boil them all together for about half an hour. Towards the end, I add vinegar (the tripe soup is soured only this way) and salt. In a bowl, I put the egg yolks, sour cream, garlic paste, and horseradish. I mix everything and add two or three ladles of cooled broth to prevent the sour cream from separating. After mixing well, I pour the entire mixture into the large pot with the soup, adjusting to taste with a bit of garlic sauce, vinegar, horseradish, and salt. If it's also for guests, it's good to have less added, allowing everyone to adjust it on their plate as they like. From how the tripe soup looks in the pot, I think it's ready. Tripe soup is served hot with sour cream and hot peppers. Other recommended soup recipes:
Ingredients: A bowl of concentrated bone broth, some carrots, some parsley, a piece of root celery would have been good, but I couldn't find any, garlic, sour cream, three egg yolks, horseradish.
