Tripe Soup (Pacalleves)

Tripe Soup (Pacalleves /Ciorba de Burta)

Recipe Type: SoupAuthor: JoPrep time: 30 mins Cook time: 3 hours Total time: 3 hours 30 mins Serves: 8

Ingredients

2-3 lbs beef tripe

10 cups water

4-5 piece beef bones for soup

2 carrots

6 cloves garlic minced

1 celery root

1 large onion

1 cups sour cream

1 cup of milk

100 ml vinegar or to taste

2 egg yolks

salt and pepper to taste

parsley

Instructions

You can find tripe and beef bone pretty much in any grocery store. First thing you have to do is wash the tripe really well, when it’s clean it should be white.The purpose of the beef bone and all the vegetables, excluding the garlic, is to flavor the soup, so we will take them all out later.

In a big pot put the tripe and water to boil, add salt and boil untill tender, drain and cut small slices about 1 cm wide by 2 cm long.

In another big pot put the beef bones to boil, when the meat is almost tender add the uncut carrots, celery root, onion and boil until the vegetables are tender. After vegetables are done remove them along with the bones and strain the soup, add the cut small slices of boiled tripe in the beef bone soup.

In a small bowl mix the sour cream and the eggs yolk together with the garlic minced, mix really well and add cold milk and 1 cup of the broth than add all to the soup. Add the vinegar to the soup as well, add salt and pepper and parsley and let it come to a boil again. Make sure you taste it and if you require more vinegar feel free to add more.

Garnish with parsley and serve hot.