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Tripe Ciorba

Marley's picture
This triple ciorba recipe is made with veal, tripe and vegetables. A romanian recipe made with meat and veggies, the triple ciorba is a family recipe that is flavored with assoreted herbs and lemon juice. Cooked together it can be served over rice with a dab of butter.
Ingredients
  Tripe 2 Pound (Honeycomb)
  Veal knuckle 1⁄2 Cup (8 tbs)
  Potato 1
  Onion 1
  Tomatoes 2
  Assorted herbs 1 Bunch (100 gm)
  Bay leaf 1
  Lovage 1⁄4 Cup (4 tbs)
  Thyme 1 Tablespoon
  Egg yolk 1
  Green hot pepper 1
  Butter 1 Tablespoon
  Lemon juice 6 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Wash nice piece of honeycomb tripe well; let stand in salt water 1/2 hour, then wash again.
Put the tripe into a pot with 2 quarts water with sliced onion, 1 laurel leaf, assorted herbs, salt and pepper to taste, tomatoes (sliced), veal knuckle, potato and a little thyme and lovage; cook slowly for 4 hours or until the tripe is tender.
Lift out the tripe and cut it into thin strips on cutting board.
Let stand for 1/2 hour, then remove vegetables from liquid.
Place strips of tripe back into pot and continue boiling in the clear liquid a little longer.
Put 1 egg yolk and 1 teaspoon lemon juice (or vinegar) into large soup bowl for each person you expect to serve; beat with fork until light.
Pour boiling ciorba with tripe slowly into egg mixture and stir constantly.
Serve very hot with a green sharp pepper.
If you like a sharper flavour in the ciorba, add to it a few pepper seeds.
Dab with butter.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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