My Romanian tripe soup recipe with lots of sour cream and garlic is preferred by the men in my family and my entourage. Therefore, when I cook it, I make it in larger quantities, of at least six portions, because it is even tastier.
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This tripe soup has its origins in Turkey (İşkembe Çorbası) and will then reach Romania through the Balkans, and after some minor changes, it has become preferred by Romanians. The Romanian recipe for belly soup is considered a good remedy for hungover, as is the Hungarian sauerkraut sausage soup recipe.
Today’s recipe is the quickest and easiest option when using pre-cooked and frozen beef stripes. In Eastern European stores, you can find cleaned, pre-cooked and sliced beef stripes, which we only have to boil for another 30 minutes.
I will make a five-litre soup from these ingredients, enough for six generous servings, maybe even more. That’s because I use a kilo of pre-cooked and frozen beef tripe, and I have to use it all; I can’t freeze it after I open it.
We also need beef bones, about 600 g, from which I will make the basis of this soup, which is also the most important. I will also add about 200 g of beef to enhance the taste of the soup further.
I will also use a medium-sized yellow onion, two or three carrots, a head of garlic (8-10 cloves), two egg yolks and 250 ml of sour cream.
How to Make the Tripe Soup Recipe?
The following steps are done if you use pre-cooked tripe like me.
Make the Beef Stock
Put the bones and beef in a five-litre soup pot, over which I pour 3 litres of cold water and boil it. Add three bay leaves, a teaspoon of sea salt, and half a teaspoon of peppercorns; then, put the lid on and let it boil at medium temperature for an hour.
If you use fresh beef tripe, add it to a boil the tripe now because it has to cook for at least two hours.
After an hour of cooking, remove the meat and bones from the broth, leaving the stock, the base for the tripe soup. The bone marrow is delicious; spread on toast, and a little salt on top.
I will strain the beef broth into a bowl to have a clear soup without impurities and get rid of the peppercorns.
Boil the Tripe
Put the beef tripe in the same soup pot (it doesn’t matter that it hasn’t been completely defrosted), pour over the beef broth, and fill it with water.
Add the cleaned but whole onion to the pot and a whole carrot, just for the taste but removed from the soup. Let the belly boil as long as it says on the package, in my case, half an hour.
Prepare the Carrots
While the beef tripe is boiling, I’ll grate the carrots on the small grater. For this amount of soup, we only need 1-2 carrots.
Heat two tablespoons of sunflower oil in a frying pan and fry the grated carrots. Season with half a teaspoon of sea salt and a teaspoon of sweet paprika and fry for 3 minutes.
In the beginning, the carrots will be removed from the water content, after which the water will evaporate and fry the carrots a little.
After the beef belly soup has been boiled for about twenty minutes, add the sauteed carrots, mix and simmer for another ten minutes.
I will make a thickening from two egg yolks during this time by putting them in a bowl and grating the garlic cloves.
I add the sour cream and mix well with a whisk until I get a uniform liquid paste, with which I will thicken the soup. There are recipes in which this thickness people made from 4-6 egg yolks; you can also increase the number of yolks if you want, but I use only two.
Finishing the Soup
To add the thickener to the soup, we must be careful that it does not become cheesy because it does not look good. To do this, first, take the pot off the heat and let the soup stop boiling.
With a spoon, add the hot soup over the thickening, stirring and continuing until the thickening temperature rises to hot.
Now we can slowly pour the thickness into the pot, stirring gently, until everything is incorporated and we get a creamy soup.
Taste the tripe soup, and if you need more seasoning, add a teaspoon of sea salt and a teaspoon of a vegetable mix for soups.
I’m done with this; this was my tripe soup recipe made after a Romanian recipe that I invite you to taste; you will have a memorable experience.
Serving the Soup
Serve hot with sour cream, a drop of vinegar, hot pickled chilli peppers and fresh bread.
I recommend trying my tripe soup recipe; you will know a piece of Romanian cuisine is very varied and tasty. I still recommend some recipes for soups that are very common in Transylvania and that are worth cooking for you; these are:
- Cabbage Soup With Pork Meat
- Romaine Lettuce Soup Recipe
- Pork Meatballs Vegetable Soup
- Smoked Sausage Potato Soup
- White Bean Soup With Smoked Ribs
- Best Creamy Chicken Soup Recipe
- Semolina Dumplings Soup
- Romanian Meatball Soup
Tripe Soup Recipe
- 1 Soup Pot
- 1 bowl
- 1 sieve
- 1 kg beef tripe frozen, pre-cooked
- 600 g beef bones
- 200 g beef meat
- 3 pieces carrots
- 1 piece garlic head
- 2 pieces egg yolks
- 250 ml sour cream
- 1 piece onion
- 3 pieces bay leaves
- ½ tsp peppercorns
- 2+1/2 tsp sea salt
- 1 tsp sweet paprika
- 1 tsp vegetable mix
- 2 tbsp sunflower oil
- Put the bones and beef in a soup pot, pour 3 litres of cold water and boil it. Add the bay leaves, sea salt, and peppercorns, let it simmer at medium temperature for an hour.
- After cooking, remove the meat and bones from the broth strain the liquid into a bowl.
- Put the beef tripe in the same soup pot, pour over the beef broth and fill it with water. Add the whole onion and one carrot, and boil for half an hour.
- Grate the carrots on the small grater. Heat the sunflower oil in a frying pan and fry the grated carrots—season with sea salt, sweet paprika and fry for 3 minutes.
- After the beef belly soup has been boiled for about twenty minutes, add the sauteed carrots, mix and simmer for another ten minutes.
- Put two egg yolks in a bowl, grate over the garlic cloves, add the cream, and mix well with a whisk until I get a uniform liquid paste.
- Take the pot off the heat and let the soup stop boiling. With a spoon, take the hot soup and add it over the thickening, stirring and continuing until the thickening temperature rises to hot.
- Slowly pour the thickness into the pot, stirring gently, until everything is incorporated and we get a creamy soup.
- Taste the tripe soup, and if you need more seasoning, I add sea salt and a vegetable mix for soups.
- Serve hot with the addition of sour cream, a drop of vinegar and necessarily with hot pickled chilli peppers and fresh bread.