Oh, ciorba de burta—just saying the name makes my mouth water! This isn’t just any soup; it’s a bowl of Romanian comfort, packed with rich, tangy flavor and tender tripe that melts in your mouth. My grandma used to make it on chilly Sundays, and the smell alone would bring the whole family running to the table. It’s one of those dishes that might seem intimidating at first (yes, tripe can be a little scary if you’ve never cooked it before), but trust me, the payoff is so worth it. Once you taste that savory broth with a hint of vinegar and fresh dill, you’ll understand why this soup is a beloved staple in Romanian kitchens. Let me show you how to make it the way my family does—simple, hearty, and absolutely delicious.
Why You’ll Love This Ciorba de Burta
- Rich, tangy flavor that hits all the right notes—savory, slightly sour, and packed with depth
- Comfort in a bowl—perfect for chilly days or when you need a hearty, soul-warming meal
- Authentic Romanian tradition—this is the real deal, just like grandma used to make
- Surprisingly easy once you get past prepping the tripe (I promise it’s worth it!)
- Crowd-pleaser—even tripe skeptics often come back for seconds
Ingredients for Ciorba de Burta
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below, but here’s what you’ll need to gather!)
- 1 kg beef tripe, cleaned well and cut into thin strips (this is key—don’t skip the cleaning!)
- 2 liters water (or enough to cover the tripe generously)
- 2 onions, chopped (white or yellow both work)
- 2 carrots, diced (for a touch of sweetness)
- 2 celery stalks, diced (adds great depth to the broth)
- 2 tomatoes, peeled and chopped (trust me, peeling them makes a difference)
- 3 garlic cloves, minced (because can you even call it ciorba without garlic?)
- 2 tbsp vinegar (white or apple cider—adjust to your tang preference)
- 1 tbsp salt (start with less, you can always add more)
- 1 tsp black pepper, freshly ground if possible
- 1 bunch fresh dill, chopped (don’t even think about using dried—it’s not the same!)
- Sour cream (optional, but oh-so-good for serving)
Equipment Needed for Ciorba de Burta
- Large pot (at least 5 liters—this soup needs room to simmer!)
- Sharp knife (for prepping all those veggies)
- Cutting board (a sturdy one makes prep so much easier)
- Wooden spoon (for stirring and skimming the broth)
- Measuring spoons (for nailing that perfect vinegar balance)
How to Make Ciorba de Burta
Okay, let’s get cooking! Don’t let the tripe scare you—once you get past the prep, it’s smooth sailing. Just follow these steps, and you’ll have a pot of soul-warming goodness in no time.
Preparing the Tripe
- Rinse, rinse, rinse! Seriously, give that tripe a good scrub under cold water—you want it squeaky clean. (This is the secret to avoiding any funky flavors, so don’t rush it!)
- Cut the tripe into thin strips (about ½ inch wide). Pro tip: kitchen shears make this way easier than a knife.
- Place the tripe in your large pot and cover with water. Bring to a rolling boil, then immediately reduce to a simmer. Skim off any foam that rises to the top—this keeps your broth clear and clean.
Cooking the Ciorba de Burta
- Once the tripe is simmering happily (about 10 minutes in), toss in your onions, carrots, celery, tomatoes, and garlic. Stir gently—this is where the magic starts!
- Let everything simmer low and slow for 2–3 hours. You’ll know it’s ready when the tripe is tender (think al dente pasta, not rubber!) and the broth is rich and fragrant.
- Now, the fun part: seasoning! Stir in the salt, pepper, and vinegar. Start with half the vinegar, taste, then add more if you want that signature tang. (I always go for the full 2 tbsp—it’s what makes ciorba de burta so addictive!)
- Right before serving, stir in the fresh dill. This brightens everything up—don’t skip it!
- Ladle into bowls and top with a dollop of sour cream if you’re feeling fancy. Serve piping hot with crusty bread on the side.
Tips for Perfect Ciorba de Burta
- Clean that tripe like your life depends on it—seriously, spend extra time rinsing to avoid any off flavors. A little elbow grease here makes all the difference!
- Vinegar is your friend, but go slow—start with half, taste, then add more. You can always amp up the tang, but you can’t take it back!
- Fresh dill is non-negotiable—it adds that bright, herby punch that makes this soup sing. Add it right at the end for maximum flavor.
- Low and slow wins the race—don’t rush the simmering. Those 2–3 hours transform tough tripe into melt-in-your-mouth goodness.
Serving Suggestions for Ciorba de Burta
- Crusty bread is a must—perfect for soaking up every last drop of that tangy broth
- Pickled vegetables like peppers or cucumbers add a nice crunch and extra acidity
- A generous dollop of cool sour cream balances the soup’s richness (my favorite way to serve it!)
- For a full Romanian meal, pair with smoked sausages or a simple green salad
- Don’t forget extra fresh dill on top—it makes everything brighter!
Storing and Reheating Ciorba de Burta
Good news—this soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop—just warm it gently to keep the tripe tender. No microwave blasting unless you want rubbery tripe (trust me, you don’t!). If the broth thickens, add a splash of water to loosen it up.
Nutritional Information for Ciorba de Burta
Nutritional values are estimates and vary based on ingredients. Here’s the breakdown per serving (about 1 bowl):
- Calories: 250
- Protein: 20g (thanks to all that hearty tripe!)
- Fat: 12g
- Carbs: 15g
- Fiber: 3g (those veggies do their job!)
Not bad for a soup that’s this satisfying! The vinegar adds zing without calories, and if you skip the sour cream topping, you can shave off a few extra fat grams. But hey—life’s too short to skip the sour cream, right?
Frequently Asked Questions About Ciorba de Burta
- Can I use pre-cleaned tripe? Yes! If you find it at your butcher or market, it’ll save you time. Just give it a quick rinse to be safe—better too clean than not clean enough!
- How do I tone down the vinegar if it’s too tangy? Stir in a teaspoon of sugar or a splash of water to mellow it out. Or add more sour cream when serving—it’s the perfect balance!
- Can I make this in a slow cooker? Absolutely! Cook the tripe on low for 6–8 hours with the veggies, then add vinegar and dill at the end. Easy peasy.
- Why is my tripe still tough? Patience, friend! Keep simmering until it’s tender—some cuts just take longer. Low heat is key.
- Can I freeze leftovers? You bet! Store in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
Hearty Ciorba de Burta Recipe for a Comforting 3-Hour Feast
- Total Time: 3 hours 30 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
Ciorba de burta is a traditional Romanian tripe soup known for its rich flavor and hearty ingredients.
Ingredients
- 1 kg beef tripe, cleaned and cut into strips
- 2 liters water
- 2 onions, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tomatoes, peeled and chopped
- 3 garlic cloves, minced
- 2 tbsp vinegar
- 1 tbsp salt
- 1 tsp black pepper
- 1 bunch fresh dill, chopped
- 1 sour cream (optional)
Instructions
- Rinse the tripe thoroughly under cold water.
- Place the tripe in a large pot with water and bring to a boil.
- Skim off any foam that forms on the surface.
- Add onions, carrots, celery, tomatoes, and garlic to the pot.
- Simmer for 2-3 hours until the tripe is tender.
- Season with salt, pepper, and vinegar.
- Stir in fresh dill before serving.
- Serve hot with a dollop of sour cream if desired.
Notes
- Clean the tripe well to remove any impurities.
- Adjust vinegar and seasoning to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 mins
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: Romanian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: ciorba de burta, Romanian tripe soup, traditional soup