Tripe Ciorba Recipe
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.
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.
Chef
