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Tripe soup ( Ciorba de Burta)

Cooking time:
Preparation: 15 minutes
boiling: 2 hours

  • 2 pounds tripe
  • 1 carrot
  • 1 celery root
  • 1 parsley root
  • 1 onion
  • peppercorns (black pepper)
  • 4-5 tablespoons sour cream
  • 4-5 garlic cloves
  • 3 tablespoons apple vinegar

  1. Scrub and wash three times the tripe (two times with hot water and last time with cold water).
  2. Put the vegetables and the tripe in a large pot with cold salted water. Simmer for 2 hours at low heat.
  3. Drain the tripe and let it cool. Set aside the vegetables.
  4. Cut the tripe into thin stripes and put it back in the broth.
  5. Add the sour cream and some minced garlic.
  6. Season it with more sour cream, vinegar, salt or minced garlic (taste and adjust the seasoning).
  7. Serve with hot peppers on the side.

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