Tripe soup. Traditional Romanian beef tripe sour soup.
A great hangover cure, agreed by all Romanians that eat this soup, is full of nutrients and vitamins and with careful use of the beef bones and sour cream can be also a healthy meal.
With tripe, it’s all about the stock.
See a short video below:
Tripe can be found pre-prepared in specialized ethnic shops, you butcher can easily get some for you, even some supermarkets sell it these days.
It might seem a shame to discard all the bones (well not the stock bones, dogs will enjoy them), and all the veg used in for the tripe soup.
But this is how it’s done, and only the flavour of the vegetables is needed. The soup in the end, well, broth, is a beef and vegetable stock, tripe and cream.
With a healthy helping of garlic, some grated carrot and seasoned to taste with vinegar.
Adjust the quantities of the ingredients according to how many portions you’d like to make, this is for a “hoard” of people that each had at least two servings.
- 2kg beef tripe (prepared)
- 4pcs marrow bones
- extra stock bones
- 750ml sour cream or creme fraiche
- 6 eggs
- 2 garlic bulbs
- carrots, celeriac, onions, peppers, parsnip (about 2kg altogether)
- salt&pepper, vinegar
For the stock.
Keep the marrow and stock bones in a large pan with cold water for at least 30 minutes, even longer if you wish. This is important, should not be skipped.
Bring the pan to a low simmer, add a touch of salt (1/4 teaspoon) add some black pepper (even peppercorns) and simmer gently for about 90 minutes, skimming the impurities off the top as it boils. Also, if the soup is too greasy (depending on the bones used), remove excess grease from the top with a large spoon.
Remove the stock bones, add all the vegetables (keep 2 large carrots for the end) peeled and cut into large chunks.
Boil, again on a low heat for further 45 minutes and then discard the vegetables. The soup can be strained through a sieve now to remove all the small bits.
If the liquid has reduced, add water to top up, to about 3 litres. Return to boil, add the prepared tripe cut in 1 cm thick strips, and about 5-6 cm long. Add the rest of the carrots, grated. Bring to boil again until the tripe is cooked through, about 20 minutes. Once boiled, taste and season again with salt and pepper. Add some vinegar to taste. Leave to cool down for 15 minutes, even more if it’s a large pan.
Meanwhile prepare the eggs and cream. Beat the eggs well with a pinch of salt. Incorporate the sour cream into the beaten eggs, mix well to get rid of any lumps in the mixture. Use a large bowl for this as there is a lot of soup to be mixed with the eggs and cream. Crush (use a garlic press) all the garlic into the mixture. Mix well again.
Once the soup has cooled down a bit, use a ladle and add soup to the egg, cream and garlic mixture. Ladle by ladle, mixing continuously until the mixture in the bowl has the approximate same temperature of the tripe soup that’s left in the pan. Then you can put everything back into the pan, and the tripe soup is ready.
Serve with fresh bread, always some extra soured cream on the side, fresh or pickled chilies are a must, and also some vinegar on the table for those that like it sourer.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.