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Overview

Ciorbă de Burtă

Romanian Tripe Soup, Sour Tripe Soup, Ciorbă de Burtă cu Smântână

This ciorba de burta recipe simmers beef tripe slowly with carrot, parsnip and celery until meltingly tender, then enriches the broth with egg yolk and sour cream and sharpens it with vinegar. It is Romania's famous tripe soup, served hot with chilli and extra vinegar on the side. One serving is about 420 g.

Ciorbă de burtă is Romania's beloved tripe soup, and its roots run through the Ottoman and Greek kitchens that shaped food around the Black Sea — the Greek tripe soup patsás is a close cousin. In Romania it became the soup of late nights and celebrations, famously eaten after weddings and parties, and it is still the dish Romanians order when they want something sour, creamy and restorative. The egg yolk and sour cream finish, called a dresătură, is the same technique used in Greek avgolemono.

Pairs well with: Hot chilli peppers and extra vinegar, with crusty bread.

Provenance

Romania flag Romania

Romanian Heritage

Nordic & European

Time Dedication

3h

30m prep • 150m cook

Batch Yield

6 Servings

259 kcal per serving

1 serving ≈ 420 g

Technical Skill

Advanced

Hard (Long Simmer)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Soups & BrothsHigh Protein Occasions: Winter lunches, late nights, family Sundays, cold-weather comfort Cost: Low — about $2–3 per serving at home
Tags: Beef Vegetables Sour Savory High-protein Soup
A bowl of creamy ciorba de burta tripe soup with sour cream and parsley, in a speckled bowl

Romanian Heritage

Photo: Sacha47, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

Made the slow way: tripe boiled clean, simmered until tender, and enriched off the heat with yolk and sour cream.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 3h
P

Prep Stage: Clean, Chop & Boil

30 Mins • Cleaning & Chopping

Rinse the tripe under cold water and cut it into thin strips. Dice the carrot, parsnip and celery, halve the onion, and crush the garlic. Give the tripe a first 10-minute boil in plain water, drain it, and rinse the pot — this takes away any strong smell.

Maestro Tip: The first boil is the difference between a clean-tasting soup and one that smells of the butcher's shop — do not skip it.

  1. 1

    First Boil the Tripe

    15 Mins Boiling water, 100°C (212°F)

    Put the tripe strips in a large pot, cover with cold water, and boil for 10 minutes. Drain, rinse the tripe and the pot, and return the tripe to the pot with 1800 ml fresh water.

    Skim off any foam that rises — it carries the strong flavours you want to lose.

    Done when: Clean-smelling tripe in clear water, foam skimmed away.

  2. 2

    Simmer with Vegetables

    120 Mins Low heat, ~95°C (200°F)

    Add the onion halves, carrot, parsnip, celery and garlic to the pot and simmer gently for about 2 hours, until the tripe is completely tender and the vegetables are soft. Remove the onion halves and discard them.

    Keep the simmer low and steady — hard boiling makes tripe rubbery instead of tender.

    Done when: Tripe that yields easily to a fork, vegetables soft and sweet.

  3. 3

    Fry & Shred

    10 Mins Medium heat, ~175°C (350°F)

    Lift the tripe out and shred it into fine strips with two forks. Fry the shredded tripe briefly in the oil for 3 minutes to give it a little colour, then return it to the soup.

    Shredding the tripe fine is what makes the soup easy to eat with a spoon.

    Done when: Fine, even strips of tripe back in the broth.

  4. 4

    Enrich with Yolk & Cream

    10 Mins Low heat, ~85°C (185°F)

    Take the pot off the heat. Whisk the yolks with the sour cream and a ladleful of hot soup, then stir the mixture back into the pot. Add the vinegar and season with salt and pepper. Warm through gently without boiling.

    Never boil the soup after the yolk and cream go in, or it will curdle and turn grainy.

    Done when: A smooth, creamy, pale-gold soup with a gentle sour edge.

  5. 5

    Serve with Chilli & Vinegar

    5 Mins No heat

    Ladle the soup into deep bowls, scatter the sliced chilli over the top, and put extra vinegar and sour cream on the table so everyone seasons their own bowl.

    Serve the chilli on the side — some people want heat, others want the soup mild.

    Done when: Steaming bowls of creamy soup, ready to season at the table.

Finishing Touches & Plating

Serve the soup steaming hot with sliced chilli on top, and set out extra vinegar, sour cream and crusty bread so everyone finishes their own bowl.

Nutritional Physiology & Benefits

Nutrition

Energy

259

kcal / serving

Protein

19g

Complete AA

Carbs

12g

Complex

Fats

15g

Healthy

Per serving (6 servings · 1 serving ≈ 420 g)
Energy259 kcal
Protein19 g
Carbohydrates12 g
Fat15 g
Fibre2.4 g
Sugar4.6 g
Sodium577 mg
Per 100g
Energy62 kcal
Protein4.6 g
Carbohydrates2.8 g
Fat3.5 g
Fibre0.6 g
Sugar1.1 g
Sodium137 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Tripe supplies vitamin B12 and selenium, the vegetables add vitamin A and vitamin C, and the egg yolk adds vitamin D.

Light but Filling

At about 275 kcal a serving, this soup is light on energy yet filling, thanks to the protein in the tripe and the vegetables.

Vitamin B12 & Selenium

Tripe is a useful source of vitamin B12 and selenium, and the egg yolk adds vitamin D.

Protein-Rich Soup

One serving carries about 19 g of protein, which makes this soup a proper lunch rather than a light starter.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Vegetables

Hot Chilli Peppers

Fresh chilli is the classic partner — its heat wakes up the rich, creamy soup and is the flavour Romanians reach for first.

Sides

Crusty Bread

Crusty white bread soaks up the creamy broth and gives the meal something to bite into between spoonfuls.

Sauces

Extra Sour Cream

A second spoonful of sour cream on top makes the soup silkier and softens the vinegar's sharp edge.

Drinks

Sparkling Water

Cold sparkling water cleanses the palate after a rich, creamy soup and suits the sharp, sour flavours.

Complete menu

Serve the soup with crusty bread and chilli, follow with a light salad, and finish with sparkling water and fresh fruit.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Boiling After the Cream

Boiling the soup once the yolk and cream are in curdles it and turns the texture grainy, so warm it gently and serve at once. This is general food information, not medical advice.

Very Spicy Sides

The chilli already brings the heat; adding more very spicy food on the side can overwhelm the soup's delicate sour-cream flavour. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA satisfying main course — about 19.3 g protein and 2.4 g fibre per serving, best eaten hot and in a sensible portion.
  • ChildrenThe sour, vinegary flavour and the tripe texture are an acquired taste — most children prefer a plain bowl with extra sour cream and no chilli.
  • ElderlySoft, easy to eat and light; serve a modest bowl with bread and skip the chilli if it bothers the stomach.
  • Pregnant womenFine as an occasional meal when every ingredient is cooked right through; keep the portion modest. Ask your clinician about portions.
  • Breastfeeding womenA comforting, energy-rich meal; the protein and B vitamins are useful, but one serving is enough because the dish is filling.
  • AthletesGood fuel for recovery, with about 19.3 g protein and plenty of carbohydrate per serving — pair it with vegetables rather than extra fat.
  • Weight gainEnergy-dense and easy to eat in a good amount, so it suits weight gain when served with its usual rich accompaniments.
  • Weight lossA good choice at 259 kcal a serving — filling and protein-rich, with bread the only thing to watch.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesWatch the starchy part of the plate and keep to the stated serving; skip sweet accompaniments. Ask your clinician about portions.
  • High blood pressureOne serving carries about 577 mg sodium, so keep other salty foods out of the same meal and do not add extra salt at the table. Ask your clinician about portions.
  • Kidney diseasePortions should stay modest, and the salt and protein content matter for some kidney diets. Ask your clinician about portions.
  • GoutTripe is an organ meat and higher in purines than muscle meat, so keep to one modest bowl. Ask your clinician about portions.
  • Stomach issuesThe vinegar and chilli can irritate a sensitive stomach; take a small bowl, skip the chilli, and eat slowly. Ask your clinician about portions.
  • Cardiovascular diseaseThe dish is rich in fat, so one modest serving with a big plate of vegetables is a better balance than a second helping. Ask your clinician about portions.
  • Fatty liverThe dish is energy-dense, so keep portions modest and avoid eating it late at night. Ask your clinician about portions.
  • Food allergiesContains milk (sour cream) and egg yolk. People with milk or egg allergy should not eat it unless a safe substitute is used. Ask your clinician about safe alternatives.
  • Special therapeutic dietsNot suitable for a low-fat therapeutic diet as written; any lighter version changes the dish and should be discussed with a clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in a covered container without the chilli garnish.
In the fridge
The soup keeps 3 days in the fridge at 4°C (40°F) or below.
In the freezer
Up to 2 months without the cream; add the yolk and cream fresh when serving.
How to reheat
Reheat gently on the hob, stirring, until steaming hot, to 74°C (165°F); do not boil or the cream will split.
Freezing recommended
Yes — without the cream enrichment.
Signs it has spoiled
Sharp sour smell beyond the normal vinegar tang, slimy surface, or mould.

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