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Loading...This hearty Romanian classic transforms beef tripe into a creamy, tangy soup enriched with egg yolk and sour cream. Long, gentle simmering gives the tripe a tender, almost silky texture, while vinegar and fresh herbs deliver the signature bright, sour finish. Traditionally served with crusty bread, fiery hot peppers, and an extra dollop of smetana on the side.
Prep Time30 mins
Cook Time180 mins
Total Time210 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 24 gFat
- 9 gSaturated Fat
- 12 gCarbs
- 2 gFiber
- 4 gSugar
- 28 gProtein
- 920 mgSodium
- 540 mgPotassium
- 155 mgCalcium
- 3.5 mgIron
- 9 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the tripe and stock
- 2 lb beef honeycomb tripe, thoroughly cleaned and scrubbed
- 1 lb beef shank or short ribs, bone-in
- 2 large yellow onions, halved
- 2 carrots, peeled and cut into chunks
- 1 parsnip, peeled
- 2 celery stalks with leaves
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 2 tbsp kosher salt
For the soup base
- 2 tbsp sunflower oil or lard
- 1 large yellow onion, finely diced
- 1 medium carrot, peeled and grated
- 1 celery stalk, finely diced
- 4 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 tbsp sweet paprika
- 1 tsp hot paprika, optional
For finishing and serving
- 3 large egg yolks
- 1 cup full-fat sour cream, plus extra for serving
- 3 tbsp white wine vinegar, or to taste
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh lovage or celery leaves
- 1 tbsp chopped fresh tarragon, optional
- 1 fresh red chili pepper, sliced, for serving
- Crusty white bread, for serving
Directions
- Place the cleaned tripe, beef shank, halved onions, carrots, parsnip, celery, bay leaves, peppercorns, and salt in a large stockpot. Cover with 4 quarts cold water, bring slowly to a boil, then reduce heat and skim any foam that rises. Simmer gently for 2 1/2 hours, partially covered, until the tripe is fork-tender. Remove the shank, strip the meat, and reserve; cut tripe into 1/2-inch strips and reserve both. Strain the broth and keep it hot.
- Heat the oil or lard in a heavy pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the grated carrot and celery and cook for another 5 minutes until softened. Add the garlic, flour, sweet paprika, and hot paprika, stirring constantly for 1 minute to cook out the raw flour flavor.
- Pour 6 cups of the reserved tripe broth into the pot, whisking to combine. Add the reserved tripe strips and shank meat. Bring to a simmer and cook, uncovered, for 25 minutes so the flavors meld and the soup reduces slightly. Taste and adjust salt.
- In a medium bowl, whisk the egg yolks with the sour cream and 2 ladles of hot broth until smooth. Slowly pour this mixture back into the soup, stirring constantly over low heat. Do not let the soup boil or the eggs will curdle. Warm gently for 3 minutes.
- Remove the pot from the heat and stir in the vinegar, parsley, lovage, and tarragon. Taste and add more vinegar for a more pronounced sourness, or a splash of warm broth if it is too sharp. Ladle into warm bowls and serve immediately with sliced fresh chili, extra sour cream, and crusty bread on the side.
Cook’s Notes
- Clean tripe well before cooking: rub with coarse salt and rinse several times, then soak in cold water with a splash of vinegar for at least 1 hour to remove any strong odor.
- Tripe must be simmered slowly for a long time; rush the cooking and it will stay rubbery. Plan for at least 2 1/2 hours of gentle simmering after the initial boil.
- Always temper the egg yolk mixture with hot broth before adding it to the soup, and keep the heat low to prevent curdling.
- Traditional Romanian cooks often add a splash of sauerkraut brine instead of vinegar for a deeper, fermented tang; try it for an even more authentic flavor.
- For a heartier soup, add 1/2 cup of diced boiled potato in the last 10 minutes of simmering; many families serve it alongside or stirred in.
- Serve with a small bottle of fiery vinegar-and-chili condiment on the table so each diner can adjust the heat to taste.
