Tripe soup is a beloved traditional Romanian dish, prepared in various versions depending on the region of the country. Although the base recipe is similar, the ingredients and methods of preparation vary from one area to another, adding unique local flavors and influences. Here are 10 regional variations of Romanian tripe soup:
1. Transylvanian-Style Tripe Soup
Ingredients:
1.5 kg beef tripe (fresh or pre-cooked)
1 beef bone with marrow
2 large onions
2 carrots
1 small celery root
2–3 garlic cloves
500 g heavy sour cream (for cooking)
5–6 egg yolks
Vinegar (to taste)
Salt and pepper
Sunflower oil
Hot chili pepper (optional, for serving)
Preparation Method:
Boiling the bone and the tripe:
Boil the beef bone and tripe in a large pot of water with a pinch of salt. Add the onions, carrots, and celery, and allow everything to simmer gently over low heat for approximately 2–3 hours, until the tripe becomes tender. If you are using pre-cooked tripe, the boiling time will be shorter.
Cooking the vegetables:
In a pan, lightly sauté the grated carrot in a bit of sunflower oil until it turns golden and soft.
This step is essential to give the tripe soup its characteristic golden-yellow color.
Preparing the egg and sour cream mixture:
Separately, in a bowl, beat the egg yolks and mix them with the sour cream.
This combination will be used to enrich and thicken the soup.
Finishing the soup:
After the tripe and bone have finished cooking, remove the bone and vegetables. Then slice the tripe into thin strips. Strain the broth and add back the sliced tripe along with the sautéed carrot.
Let the tripe soup simmer gently for another 10–15 minutes.
Thickening the soup:
Tempering the mixture of sour cream and egg yolks is essential to prevent curdling. Take a few ladles of hot broth and gradually pour them into the egg and cream mixture, stirring constantly.
Once the mixture is well warmed, slowly pour it into the pot of soup, stirring continuously to integrate it evenly.
Seasoning:
Add the crushed garlic, vinegar (to taste), and adjust with salt and pepper.
Serving:
Transylvanian-style tripe soup is served hot, accompanied by hot chili pepper, and optionally with a splash of vinegar in the bowl.
Enjoy your meal!
This version stands out because it is made with beef bones and thinly sliced tripe, slowly boiled to develop a rich and hearty consistency. Sour cream and garlic are essential elements, and the soup is often served with hot chili pepper for added heat and flavor.rat.
2. Bucharest-Style Tripe Soup
In the capital, tripe soup is made with a clear beef bone broth and rich sour cream. Emphasis is placed on enriching the soup with egg yolks and sour cream to achieve a silky texture. Additionally, sautéed grated carrot is added to give the soup its golden-yellow color.
Ingredients:
1.5 kg beef tripe (pre-cooked or fresh)
1 beef bone with marrow
2 large carrots
2 large onions
1 small celery root
500 ml heavy sour cream (for cooking)
5 egg yolks
3–4 garlic cloves
100 ml vinegar (or to taste)
Salt and pepper to taste
Hot chili pepper (for serving)
Preparation Method:
Boiling the bone and tripe:
Place the beef bone in a large pot with water and boil it to obtain a concentrated broth. After 1 hour, add the tripe and the roughly chopped vegetables (carrots, onions, and celery). Let everything simmer over low heat for another 2–3 hours, until the tripe is well-cooked and tender.
Cutting the tripe:
After boiling, remove the tripe and vegetables from the pot. Slice the tripe into thin strips, similar to noodles. Strain the broth to eliminate any impurities and return it to the stove.
Sautéing the carrot:
Grate one of the carrots and gently sauté it in oil, then add it to the soup for a beautiful color.
Preparing the egg and sour cream mixture:
Beat the egg yolks and mix them with the sour cream. To avoid curdling, gradually take a few ladles of hot soup and pour them over the egg and cream mixture, stirring constantly.
Enriching the tripe soup:
Pour the tempered mixture back into the pot, stirring well. Turn off the heat and add the crushed garlic, vinegar (to taste), salt, and pepper.
Serving:
Serve the tripe soup hot, accompanied by pickled hot chili pepper and, optionally, with an extra splash of vinegar in the bowl.
3. Dobrogean-Style Tripe Soup
The tripe soup from Dobrogea often includes fermented cabbage brine (moare de varză) for sourness instead of vinegar, which gives it a distinctive flavor. Sour cream is used more sparingly, and fresh hot chili pepper is served on the side.
Ingredients:
1.5 kg beef tripe (fresh or pre-cooked)
1 beef bone with marrow
2 large onions
2 carrots
1 small celery root
4 garlic cloves
500 ml heavy sour cream
3 egg yolks
300 ml fermented cabbage brine (or vinegar, to taste)
Salt and pepper
Hot chili pepper (for serving)
Sunflower oil
Lovage leaves (for garnish)
Preparation Method:
Preparing the tripe and the bone:
Boil the beef bone together with the tripe in a large pot of water. Add the whole onions, carrots, and celery, and let everything simmer over low heat for 2–3 hours, until the tripe becomes tender.
Slicing the tripe:
Remove the tripe and vegetables from the pot. Slice the tripe into thin strips, and strain the broth to eliminate any impurities.
Adding sautéed carrot:
In a pan, sauté the grated carrot in a bit of sunflower oil until golden. Add it to the strained broth to give the soup a pleasant color.
Thickening with sour cream and egg:
In a bowl, beat the egg yolks and mix them with the sour cream. To prevent curdling, gradually add a few ladles of hot soup into this mixture, stirring constantly. Pour the mixture back into the soup pot, stirring thoroughly.
Souring with cabbage brine:
Pour the fermented cabbage brine into the soup, adjusting the quantity depending on how sour you prefer it. If you prefer, you can use vinegar instead of brine.
Seasoning and serving:
Add the crushed garlic, salt and pepper to taste, and let the tripe soup simmer for a few more minutes.
Serve the soup hot, garnished with lovage leaves, and accompanied by pickled hot chili pepper.
This is a traditional recipe from Dobrogea, which offers a unique regional twist by using fermented cabbage brine and serving the dish with minimal cream and fresh chili. gust aparte datorită moarei de varză, oferindu-i un echilibru între arome și o textură cremoasă.
In Moldova, tripe soup is highly aromatic, using lovage and dill to add freshness and an intense taste. It is more sour than other variations due to the use of borscht (fermented wheat bran juice).
Ingredients:
1.5 kg beef tripe (pre-cooked or fresh)
1 beef bone (with marrow)
2 large carrots
1 large onion
1 small celery root
3 garlic cloves
500 ml heavy sour cream
3 egg yolks
300 ml borscht (or to taste, for souring)
2 tablespoons oil
Salt and pepper to taste
Chopped fresh lovage leaves (for garnish)
Hot chili pepper (for serving)
Preparation Method:
Boiling the bone and tripe:
Boil the beef bone in a large pot of water for 1 hour to create a rich broth. Add the sliced tripe and let it simmer over low heat for another 2–3 hours, until the tripe becomes tender. Remove the bone and slice the tripe into thin strips.
Sautéing the vegetables:
In a pan, sauté the chopped onion and carrots in oil until golden. Add them to the soup and cook for another 15 minutes.
Thickening the soup:
In a bowl, beat the egg yolks with the sour cream. To prevent curdling, gradually add a few ladles of hot soup to the mixture while stirring constantly. Then pour the mixture into the pot, stirring well.
Souring with borscht:
Warm the borscht separately and pour it into the soup, adjusting the amount to your preferred level of sourness. Boil for another 5–10 minutes.
Seasoning and serving:
Add the crushed garlic, salt, and pepper to taste, and allow the tripe soup to simmer for a few more minutes.
Serve the soup hot, garnished with chopped fresh lovage leaves and with pickled hot chili pepper on the side.
This is a Moldavian version of tripe soup, where homemade borscht adds a unique taste typical of the region, and fresh lovage provides a boost of aroma and freshness.
5. Banat-Style Tripe Soup
In Banat, tripe soup is prepared with Serbian influences, often enhanced with hot paprika or sweet paprika to intensify the flavor. Sour cream is essential, and the soup is served with hot chili peppers.
Ingredients:
1.5 kg beef tripe (fresh or pre-cooked)
1 beef bone (preferably with marrow)
2 large onions
2 carrots
1 red bell pepper
1 tablespoon paprika (sweet or hot, depending on preference)
3 garlic cloves
500 ml heavy sour cream
3 egg yolks
100 ml vinegar (or to taste)
Salt and pepper to taste
2 tablespoons oil
Fresh parsley leaves (for garnish)
Hot chili pepper (for serving)
Preparation Method:
Boiling the bone and tripe:
Boil the beef bone in a large pot of water for about 1 hour to obtain a concentrated broth. Add the sliced tripe and continue boiling for another 2–3 hours, until tender.
Sautéing the vegetables:
In a pan, sauté the chopped onion, carrots, and bell pepper in a bit of oil until golden. Add the paprika and mix well. Transfer the sautéed vegetables into the soup.
Thickening with sour cream and egg:
In a bowl, beat the egg yolks with the sour cream. Gradually add a few ladles of hot soup to temper the mixture, then pour it slowly into the pot while stirring constantly.
Adding garlic and souring the soup:
Crush the garlic and add it to the soup. Then pour in the vinegar, adjusting the quantity to taste. Let the soup simmer gently for a few more minutes.
Seasoning and serving:
Adjust with salt and pepper and let the soup rest for a few minutes. Serve hot, garnished with fresh parsley and hot chili pepper on the side.
This Banat-style tripe soup has a more intense flavor thanks to the paprika, offering a slightly spicy and very flavorful take on the classic dish.
6. Oltenian-Style Tripe Soup
In Oltenia, a generous amount of garlic and vinegar is used in tripe soup. It is slightly spicy, very aromatic, and features an abundant use of sour cream.
Ingredients:
1.5 kg beef tripe (fresh or pre-cooked)
1 beef bone (preferably with marrow)
2 large onions
2 carrots
1 small celery root
4 garlic cloves (or more, to taste)
500 ml heavy sour cream
3 egg yolks
100 ml vinegar (or to taste)
2 tablespoons oil
Salt and pepper to taste
Hot chili pepper (for serving)
Parsley or lovage leaves (for garnish)
Preparation Method:
Boiling the bone and tripe:
Boil the beef bone in a large pot of water with a pinch of salt for about 1 hour to make a concentrated broth. Add the sliced tripe and continue boiling for another 2–3 hours, until tender.
Sautéing the onion and carrot:
In a pan, sauté the onion and grated carrot in oil until golden. Add them to the strained broth to intensify the flavor and give the soup color.
Thickening with sour cream and egg:
In a bowl, beat the egg yolks with the sour cream. Gradually temper the mixture with a few ladles of hot soup, then pour it slowly into the pot while stirring constantly to prevent curdling.
Adding garlic and souring the soup:
Crush the garlic and add it to the soup for a strong aroma. Then add the vinegar (to taste) to sour the soup. Let everything simmer gently for a few minutes.
Seasoning and serving:
Adjust the seasoning with salt and pepper, then allow the soup to rest for a few minutes. Serve hot, with hot chili pepper and, optionally, garnish with parsley or lovage leaves.
This Oltenian-style tripe soup stands out for its bold, aromatic flavors, heavy garlic profile, and liberal use of vinegar and sour cream.le intense de usturoi și oțet, oferind un gust picant și revigorant, ideală pentru o masă tradițională consistentă.
In Maramureș, tripe soup is prepared with sautéed carrots and local sour cream. Lemon juice is also used for sourness, and sometimes a bit of leek is added for a mildly sweet taste.
Ingredients:
1.5 kg beef tripe (pre-cooked or fresh)
1 beef bone (with marrow)
2 large carrots
1 large onion
1 small celery root
3 egg yolks
500 ml heavy sour cream
100 ml vinegar (or to taste)
3 garlic cloves
2 tablespoons oil
Salt and pepper to taste
Fresh lovage leaves (for garnish)
Lemon juice (optional, for extra acidity)
Pickled hot chili pepper (for serving)
Preparation Method:
Boiling the bone and tripe:
Place the beef bone in a large pot with water and simmer for 1 hour to obtain a rich broth. Add the sliced tripe and let it cook for another 2–3 hours, until soft and tender.
Sautéing the vegetables:
In a pan, sauté the grated carrots and chopped onion in oil until golden. Add the sautéed vegetables to the soup and let them boil for another 15 minutes to release their flavors.
Thickening the soup with sour cream and eggs:
In a separate bowl, beat the egg yolks with the sour cream. Gradually add a few ladles of hot soup to the mixture to temper it, then slowly pour it into the pot while stirring constantly to prevent the eggs from curdling.
Adding garlic and souring the soup:
Crush the garlic and add it to the soup. Then pour in the vinegar and lemon juice (if you prefer a tangier flavor), adjusting both to your taste. Let the soup simmer for a few more minutes.
Seasoning and serving:
Adjust the soup with salt and pepper and let it rest a few minutes before serving. Serve hot, garnished with fresh lovage leaves and pickled chili pepper on the side.
Maramureș-style tripe soup is appreciated for its balance of creamy sour cream, lightly sweet vegetables, and the punch of garlic, offering a flavorful and comforting regional specialty.
8. Transylvanian-Style Tripe Soup
In Transylvania, tripe soup has a very thick consistency due to the generous addition of sour cream and egg yolks. It is served with homemade bread and hot chili pepper, and in some areas, wine vinegar is used for sourness.
Ingredients:
1.5 kg beef tripe (fresh or pre-cooked)
1 beef bone (with marrow, for flavor)
2 large carrots
2 large onions
1 small celery root
3 egg yolks
500 ml heavy sour cream
100 ml vinegar (or to taste)
3 garlic cloves
2 tablespoons oil
Salt and pepper to taste
Fresh lovage or parsley leaves (for garnish)
Hot chili pepper (for serving)
Preparation Method:
Boiling the bone and tripe:
Place the beef bone in a large pot of water and simmer over low heat for about an hour to create a concentrated broth. Then add the sliced tripe and continue cooking for another 2–3 hours, until the tripe is soft.
Sautéing the vegetables:
In a pan, sauté the grated carrots and chopped onions in oil until golden. Add them to the tripe soup and let them boil for 15 more minutes.
Thickening with sour cream and eggs:
In a separate bowl, beat the egg yolks with the sour cream. Temper the mixture gradually by adding a few ladles of hot soup, stirring constantly. Then slowly pour it into the pot, stirring to avoid curdling.
Adding garlic and souring the soup:
Crush the garlic and add it to the soup along with the vinegar, to give it that specific tangy taste. Let it simmer over low heat for a few more minutes.
Serving:
Season the soup with salt and pepper to taste and garnish with fresh lovage or parsley leaves. Serve hot, with pickled hot chili pepper on the side.
Transylvanian tripe soup is known for its extremely creamy texture, thanks to the use of rich sour cream and egg yolks, resulting in a thick and velvety dish.
9. Bucovina-Style Tripe Soup
This version of tripe soup is especially flavorful, with lots of vegetables and root herbs. In Bucovina, pork lard is sometimes used for a deeper flavor and richer consistency.
Ingredients:
1.5 kg beef tripe (fresh or pre-cooked)
1 beef bone (with marrow)
2 carrots
1 small celery root
1 parsley root
2 large onions
3 garlic cloves
500 ml heavy sour cream
3 egg yolks
100 ml vinegar (or to taste)
2 tablespoons pork lard (optional, for extra flavor)
Salt and pepper to taste
Fresh lovage or parsley leaves (for garnish)
Hot chili pepper (for serving)
Preparation Method:
Boiling the bone and tripe:
Place the beef bone in a large pot of water and simmer gently for 1 hour. Then add the sliced tripe and cook for another 2–3 hours, until tender.
Preparing the vegetables:
In a pan, sauté the onions, carrots, celery, and parsley root in lard or oil until golden. Add the sautéed vegetables to the tripe soup and simmer together for another 15–20 minutes.
Thickening the soup:
In a separate bowl, beat the egg yolks with the sour cream. Slowly add a few ladles of hot soup to temper the mixture, stirring constantly. Pour it back into the pot while stirring gently.
Souring and flavoring:
Crush the garlic and add it to the soup. Then pour in the vinegar, adjusting the amount to achieve the desired level of acidity. Simmer the soup for a few more minutes on low heat.
Serving:
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh lovage or parsley leaves and accompanied by pickled hot chili pepper.
Bucovina-style tripe soup stands out through its use of root vegetables and occasionally pork lard, providing a rich texture and intense traditional flavor. It is an ideal dish for those who appreciate a hearty, aromatic soup.
Muntenian Tripe Soup is a simpler yet highly flavorful version of Romania’s beloved ciorbă de burtă. It often utilizes apple vinegar for sourness, and the broth is thickened with sour cream and eggs. The tripe is thoroughly boiled and served with fresh garlic.3seaseurope.comreddit.com+1en.wikipedia.org+1theromaniancookbook.com+1reddit.com+1
Place the beef bone in a large pot of water and simmer over low heat for approximately 1 hour to obtain a rich broth. Add the tripe cut into strips and continue boiling for another 2–3 hours, until the tripe becomes tender.
Sautéing the Vegetables:
In a pan, sauté the onions, carrots, and celery in oil until golden. Add them to the tripe broth and let them boil together for 15–20 minutes.
Thickening the Soup with Sour Cream and Eggs:
Beat the egg yolks together with the sour cream in a bowl. To prevent the eggs from curdling, gradually add a few ladles of hot soup to the mixture, stirring continuously. Then pour this mixture into the pot, stirring well.timeaskitchen.com
Adding Garlic and Adjusting Acidity:
Crush the garlic and add it to the soup. Pour in the vinegar, adjusting to taste, to achieve a perfect balance between sour and creamy. Let the soup simmer over low heat for a few more minutes.
Serving:
Season the soup with salt and pepper and serve it hot, garnished with fresh lovage or parsley leaves. Pickled hot chili peppers are often served alongside for added flavor.
Characteristics of Muntenian Tripe Soup:
Muntenian Tripe Soup is simpler compared to other regional variations but maintains a balanced and rich taste due to the use of sour cream and eggs, with a slightly sour note from the vinegar.
What distinguishes Transylvanian tripe soup from other regional variants?
Transylvanian Tripe Soup stands out through the use of beef bones with marrow, which provide a rich and consistent flavor. The tripe is boiled extensively until very tender, and the full-fat sour cream and egg yolks create a creamy texture. A distinctive element is that the carrot is sautéed before being added, giving the soup its characteristic golden-yellow color. It is often served with pickled hot chili peppers and vinegar for a perfect balance of flavors.timeaskitchen.com+1centraltransylvania.com+1bylena.com+3en.wikipedia.org+3theromaniancookbook.com+3
How is tripe soup prepared in the Bucharest style?
In Bucharest, tripe soup emphasizes a clear and aromatic broth obtained from beef bones. Sour cream and egg yolks are carefully integrated for a silky texture. Another characteristic aspect is the addition of grated and sautéed carrot, which enhances the soup’s aroma and color. Crushed garlic and vinegar are used to add extra flavor, and the soup is served hot, with hot chili peppers on the side.
What makes Dobrogean tripe soup unique?
Dobrogean Tripe Soup is distinguished by the use of sauerkraut juice instead of vinegar for sourness, giving it a slightly salty and tangy taste. Sour cream is used less, focusing on the freshness of the ingredients. Fresh hot chili pepper is essential when serving, and lovage leaves are used for garnish and aroma.
What special ingredients are used in Moldavian tripe soup?
In Moldova, homemade borscht is used to sour the soup, giving it a unique flavor specific to the region. Lovage and dill are added for extra freshness. Additionally, this variant includes more root vegetables, such as celery and parsnip, for a more complex aroma.
How is tripe soup prepared in Banat, and what makes it special?
Banat Tripe Soup is influenced by Serbian cuisine, including sweet or hot paprika for a spicy and colorful note. Sour cream is essential for a creamy texture, and the soup is served with fresh hot chili pepper. Sometimes, a dash of paprika is added to intensify the taste.
What are the particularities of Oltenian tripe soup?
Oltenians focus on strong flavors, using a generous amount of crushed garlic and vinegar to create an intense taste. The soup is slightly spicy and very aromatic, and full-fat sour cream is used abundantly for a rich consistency. It is served with fresh parsley and pickled hot chili pepper.jocooks.com
What makes Maramureș tripe soup different from other variants?
Maramureș Tripe Soup is characterized by the use of leeks, which add a slightly sweet taste. Lemon juice is sometimes used to sour the soup, and local sour cream gives it a rich consistency. Fresh lovage leaves complete the intense aroma of the dish.
How is Transylvanian tripe soup prepared?
In Transylvania, tripe soup is denser and creamier due to the generous amount of sour cream and egg yolks. It is often further thickened with flour or starch. Wine vinegar is used for sourness, and the dish is served with homemade bread and hot chili pepper.timeaskitchen.com+2jocooks.com+2theromaniancookbook.com+2
What is specific to Bucovinian tripe soup?
Bucovinian Tripe Soup is more consistent due to the use of root vegetables such as parsnip and celery. Pork lard is sometimes used for sautéing the vegetables, adding extra flavor. It is soured with vinegar and served with fresh lovage.
How does Muntenian tripe soup differ?
In Muntenia, tripe soup is simpler but very flavorful. Apple vinegar is used for sourness, and the tripe is well-boiled and served with fresh garlic. Full-fat sour cream and eggs are carefully integrated for a creamy texture. The dish is often garnished with fresh parsley and served with hot chili pepper.
