Ciorbă De Burtă

Ingredients

• 400 g Beef Tripe
• 500 g Beef Bones
• 1 pcs Carrot
• 150 g Celery Root
• 1 pcs Onion
• 2 pcs Bay Leaves
• 4 pcs Garlic
• 150 g Sour Cream
• 2 pcs Egg Yolks
• 2 tbsp White Vinegar
• 0.75 tsp Black Pepper
• 1 tbsp Salt
• 1 tbsp Lovage

Method

1. Peel and roughly chop {carrot}, {celery_root}, and {onion}. Mince {garlic}, keeping it separate so its sharp aroma stays fresh for the finish.
2. Rinse {beef_tripe} well, cover with water in a saucepan over high heat, and boil briefly until the liquid turns cloudy and any strong odor lifts. Drain and rinse clean for a purer broth.
3. Place {beef_bones} in a large pot with the chopped {carrot}, {celery_root}, and {onion}. Add {bay_leaves} and {salt}, cover with water, bring to a gentle boil over medium heat, then lower to a bare simmer. Skim regularly and cook until the broth is rich, clear, and deeply beefy.
4. Strain the broth into a clean pot over medium-low heat. Add the blanched {beef_tripe}, season again with a little {salt} and {black_pepper}, and simmer until the tripe is tender and supple.
5. Whisk {sour_cream} with {egg_yolks} in a bowl until smooth and glossy. This will give the soup its classic velvety body.
6. Take the pot off the heat. Whisk hot broth into the {sour_cream} and {egg_yolks} mixture until warmed, then pour it back into the soup, stirring constantly so it stays silky and does not split. Stir in {garlic} and {white_vinegar}, taste, and adjust with more {salt}, {black_pepper}, and {white_vinegar} until the soup is savory, garlicky, and brightly tangy.
7. Ladle the hot soup into bowls and finish with {lovage} for a fresh Romanian lift. Serve at once while the broth is steaming and the texture is silky.