When it comes to Romanian traditional foods, 2 courses are most popular among both Romanians and foreigners: the “sarmale with mamaliga” and the “ciorba de burta” ( tripe soup). And although the tripe soup is considered by many to be the tastiest of the Romanian soups, the travellers don’t really want to try it because of what is inside – of course, if they just try it without knowing what it is, the absolutely love it! Here is a recipe on how to cook it. You may try it at home or not but at least from today on, you will know exactly what it is made of.
Preparation time: 30 minutes
Cooking time: 3 hours
Ingredients: 3-4 kg of veal tripe
1 cow bone ( 600-800 gr, just the bone, with no meat)
1 spoon unground pepper
4 bay leaves
2 oil spoons
1 garlic head
8 egg yolks
500 gr sour cream
salt, pepper, vinegar
Preparation: Try to find raw veal tripe, that hasn’t been pre-boiled, the soup will have much more flavour if you do; in Romania you can find sometimes tripe straight from the shepherd, and although there is much more work (you have to clean it yourself and that’s a process that takes time), it is, of course much better. Cut the tripe in pieces as big as a palm, and boil it with the cow bone, the bay leaves, the ungrounded pepper and a spoon of salt.
You have to make sure there is enough water in the pot, the tripe is difficult to boil, and even with a pressure pot it will take around 2 hours. After it is boiled, strain the water, remove the pepper and the bay leaves as well as the cow bone and let it cool. Cut it into stripes 8-10 cm long and 0.5 cm thick.
Put the water back on the fire and add the tripe stripes. Clean the carrots, grate them and fry them until they’re soft, together with the 2 oil spoons.
Add the carrots to the soup and boil for a couple of more minutes and then set the pot aside.
Prepare the garlic sauce: cut it in very thin slices and then smash it together with a few spoons of very cold water.
Add it to the soup. Add salt and pepper to your liking. Mix the egg yolks and the sour cream together, dilute it with a ladle of soup and the add it to the soup pot.
Serve with vinegar and hot peppers ( fresh or pickled)
Much more Romanian food here: http://www.facebook.com/media/set/?set=a.234588396596756.61327.173057749416488&type=3