Tripe Soup or "Ciorba de burta"
A traditional Romanian sour soup made with beef tripe, garlic, sour cream and vinegar.
- 2 pig’s feet
- 1 kg honeycomb tripe sliced into pieces
- 2 bay leaves
- 1 tbsp dried oregano
- salt and pepper to taste
- 2 lime juice
- 1/2 medium white onion diced
- crushed red pepper
Place the feet and tripe in a large stockpot and fill with enough water to cover. Boil rapidly for 10 minutes, then drain and rinse. Return the pieces and add bay leaves to the pot. Fill with enough water to cover. Bring to a boil, then reduce heat to a simmer. Simmer until the feet just start to fall apart, about 2 hours. As it simmers, spoon out any accumulated fat or foam on the surface.
Once the feet are tender add the oregano and simmer until the feet are very tender, about 30 minutes, Then remove the feet and set aside to cool. Once the feet are cool, pick out the meat and add it to the soup, discarding the rest.
Add the lime juice and season with salt and pepper to taste. Serve with diced white onion, more dried oregano and crushed red pepper for additional spiciness. For the best flavor, refrigerate overnight and serve the next day.