My Romanian tripe soup recipe is a total hit with the guys in my family - they can't get enough of the sour cream and garlic! I always make a huge pot (at least six servings) because honestly, it's even better the next day.
This tripe soup has its origins in Turkey (İşkembe Çorbası) and eventually reached Romania through the Balkans. Romanians adapted the recipe, and it quickly became a popular dish. In Romania, this tripe soup is considered a good remedy for a hangover, much like the Hungarian sauerkraut sausage soup recipe.
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Today's recipe is the quickest and easiest option for those days when you crave tripe soup but don't have much time. Many Eastern European stores sell cleaned, pre-cooked, and sliced beef tripe, which is a fantastic shortcut. Simply simmer it for another 30 minutes, and you'll have a delicious soup ready to enjoy!
Ingredients
I will make a five-litre soup from these ingredients, enough for six generous servings, maybe even more. Here is a little about each ingredient used in my Romanian Tripe Soup Recipe:
- 1 kg pre-cooked and frozen Beef tripe: Beef tripe is the lining of a cow's stomach. It has very little flavour on its own, but it absorbs the flavours of the other ingredients in the soup.
- 600 g Beef bones: Beef bones are used to make the stock of the soup. They add flavour and richness to the broth.
- 200 g of Beef Meat: To enhance the taste of the soup further.
- Three Carrots: Carrots add sweetness, colour, and nutrients to the soup. They are also a good source of fibre.
- 8-10 cloves of Garlic: Garlic adds a pungent flavour to the soup. It is also said to have health benefits, such as boosting the immune system.
I will also use:
- Two Egg yolks: Egg yolks are used to thicken the soup. They also add richness and flavour.
- 250 ml Sour cream: Sour cream adds a creamy texture and a slightly tangy flavour to the soup. It is also a good source of calcium.
- One Onion: Onion adds a savory flavour to the soup. It is also a good source of antioxidants.
- Three Bay leaves: Bay leaves add a slightly minty flavour to the soup. They are also said to have digestive benefits.
- ½ teaspoon Peppercorns: Peppercorns add a spicy, pungent flavour to the soup.
- 2.5 teaspoon Sea salt: Sea salt is used to season the soup.
- 1 teaspoon Sweet paprika: Sweet paprika adds a smoky flavor and color to the soup.
- 1 teaspoon Vegetable mix: A vegetable mix is used to add flavor to the soup.
- 2 tablespoon Sunflower oil: Sunflower oil is used to fry the carrots.
How to Make the Romanian Tripe Soup?
If you're using pre-cooked tripe (like I am in this recipe), here's how to proceed:
Make the Beef Stock
Place the bones and beef in a 5-liter soup pot. Pour in 3 liters of cold water and bring it to a boil.
Add three bay leaves, a teaspoon of sea salt, and half a teaspoon of peppercorns. Put the lid on and let it simmer over medium heat for an hour.
Important Note
If you're using fresh tripe instead of pre-cooked, add it to the pot now. Fresh tripe needs to cook for at least two hours.
After an hour of cooking, remove the meat and bones from the pot, leaving behind the flavourful broth that will be the base of our tripe soup. Don't discard those bones just yet! The marrow inside is incredibly rich and flavourful. Scoop it out and spread it on a piece of toast with a sprinkle of salt - it's a delicious treat!
I like to strain my broth at this stage. It removes the peppercorns and creates a wonderfully clear base for the soup.
Boil the Tripe
Place the beef tripe in the same soup pot. No need to wait for it to fully defrost - it will cook beautifully in the broth. Now, pour the strained beef broth into the pot. Add enough water to cover the tripe, leaving a couple of inches of space at the top.
Add the whole onion and a whole carrot to the pot. These will infuse the broth with extra flavour, but we'll remove them before serving. Bring the tripe to a boil and let it simmer for 30 minutes.
Prepare the Carrots
While the tripe simmers, let's grate the carrots. Use the fine side of the grater to get a nice, even texture. You'll need 1-2 carrots, depending on their size and how much carrot flavour you prefer.
Heat two tablespoons of sunflower oil in a frying pan. Add the grated carrots, half a teaspoon of sea salt, and a teaspoon of sweet paprika. Sauté for about 3 minutes, or until the carrots soften slightly and become fragrant.
As the carrots cook, their natural moisture will release. This will evaporate in the pan, allowing the carrots to soften slightly and begin to brown in the oil.
Once the tripe soup has simmered for 20 minutes, add the sautéed carrots. Stir them in gently, and continue to simmer for another 10 minutes.
The Tripe Soup Thickener
While the soup simmers, let's prepare a thickening. In a small bowl, whisk together two egg yolks. Then, mince the garlic cloves and add them to the bowl.
Now, let's add the sour cream to the egg yolk and garlic mixture. Whisk everything together until it's smooth and creamy. This will be our thickening agent for the Romanian tripe soup. Some recipes use more egg yolks (up to 4-6), but I find that two yolks create the perfect balance of richness and tanginess.
Finishing the Romanian Tripe Soup
Now, we need to add the thickening to the tripe soup, but we need to do it carefully to prevent the egg yolks from curdling. First, take the pot off the heat and let the soup stop boiling.
To temper the egg mixture, we'll gradually introduce it to the hot soup. Ladle a spoonful of the hot soup into the bowl with the egg yolks and sour cream, whisking constantly. Repeat this several times, adding a spoonful of soup at a time, until the mixture is warm. This gradual warming prevents the eggs from cooking too quickly and becoming scrambled.
Now, slowly pour the tempered thickening into the pot of soup. Stir gently until it's fully incorporated, and the soup becomes beautifully creamy.
Now, let's taste the tripe soup and adjust the seasoning as needed. You might want to add a teaspoon of sea salt, or even a teaspoon of your favorite dried vegetable mix (I like one with carrots, celery, and parsley). This will enhance the overall flavour of the soup.
And there you have it! My take on a classic Romanian tripe soup. I encourage you to give this recipe a try - the rich flavours and creamy texture are truly unforgettable. I'm confident you'll love it!
Preparation Variations
- Pressure cooker: To speed up the cooking process, you could use a pressure cooker to cook the tripe and bones.
- Slow cooker: Alternatively, you could make this soup in a slow cooker for a more hands-off approach.
- Vinegar: Some recipes call for adding a splash of vinegar to the soup for extra tanginess.
Serving the Romanian Tripe Soup
This Romanian tripe soup is traditionally served hot, in individual bowls. Garnish with a dollop of sour cream and a sprinkle of fresh parsley for a touch of colour and freshness.
Accompany with crusty bread for dipping and soaking up the delicious broth, and offer a side of hot peppers (pickled or fresh) for those who like a spicy kick.
I encourage you to try this tripe soup recipe and experience a taste of authentic Romanian cuisine. This soup is a wonderful example of the hearty and flavourful dishes that are popular in Transylvania.
How to Store?
Storing this Romanian tripe soup properly will ensure it stays delicious and safe to eat. Before storing, allow the soup to cool completely to room temperature. This prevents condensation and bacterial growth.
Use airtight containers to prevent the soup from absorbing odours or drying out: glass containers with lids, plastic containers with tight-fitting seals, or heavy-duty freezer bags.
Store the Romanian tripe soup in the coldest part of your fridge (usually the back) for 3-4 days.
Always reheat the soup thoroughly to a rolling boil before serving. Before consuming, check for any off-putting smells or changes in texture. When in doubt, throw it out.
F.A.Q.
Tripe is the culinary name for the edible lining of the stomach of a grazing animal. While it can come from various animals like sheep, pigs, or goats, the most commonly consumed tripe is from a cow, hence the name beef tripe.
A cow has four stomachs, and each can be used to make tripe, though they have different textures and are used in different dishes: Rumen, Reticulum, Omasum, and Abomasum.
Yes, tripe can actually be quite good for you! It's often overlooked, but it provides a range of nutrients and health benefits. Tripe is packed with protein, essential for building and repairing tissues, and maintaining healthy muscles. It's also a good source of collagen, which supports skin, bone, and joint health.
Tripe does contain cholesterol, so moderation is key, especially for those with heart health concerns.
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Related
If you're looking for more delicious Romanian soup recipes, here are a few of my favourites:
Romanian Tripe Soup Recipe
Equipment
- 1 Soup Pot
- 1 bowl
- 1 Frying Pan
- 1 sieve
Ingredients
- 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 teaspoon peppercorns
- 2+½ teaspoon sea salt
- 1 teaspoon sweet paprika
- 1 teaspoon vegetable mix
- 2 tablespoon sunflower oil
Instructions
- 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.
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