A traditional comforting favorite of Romanians!

Traditional Roumanian New Year Beef Tripe Soup (Ciorbă de burtă)

INGREDIENTS (broth)

1. 2 1/4 lb (1 kg) beef tripe
2. 8 cups (2 L) cold water
3. about 1 lb (500 g) beef bones (to make the broth)
4. 1 onion, finely chopped
5. 1 grated carrot
6. 1 stalk of celery, finely chopped
7. 4 tbsp garlic sauce (mujdei de usturoi) (see recipe) or 8 garlic cloves, finely chopped
8. 3 eggs
9. 2 tsp (10 ml) finely chopped fresh or dried parsley
10. 2 bay leaves
11. 1 cup (250 ml) sour cream for cooking
12. 1 cup (250 ml) sour cream, for serving
13. white vinegar to taste for serving
14. salt and freshly ground pepper to taste

PREPARATION

1. In a large pot, bring the water to a boil. Add the bones and cook over medium-low heat for 1 hour. Skim as needed.
2. Add the tripe, onions, grated carrots, chopped celery stalk, bay leaves, salt and pepper. Mix well. Cook over medium-low heat for 1 hour more.
3. To put out the fire. Remove and discard the bones.
4. Using a colander, drain the tripe and vegetables, pouring the liquid into another large pot.
5. Separate the tripe from the vegetables and cut them into thin strips. Set aside.
6. Pass the remaining broth several times through a sieve to ensure that it remains perfectly clear.
7. Add half of the vegetables and the strips of tripe to the strained broth.
8. In a blender or a food processor, pass the other half of the vegetables and mix until you obtain a homogeneous purée. Add it to the broth and mix well.
9. Bring this soup mixture back to a boil. Meanwhile, add the garlic sauce and mix well.
10. Beat the eggs and add 1 cup of sour cream and 1/2 cup of broth. Mix well. Add the mixture to the soup. Salt and pepper. Mix well.
11. Stop the fire. Serve very hot with vinegar and sour cream to taste.