Użytkownik "ZaGiel" <z...@o...pl> napisał w
> Witam serdecznie!
> Mam pytanie: Czy Ktoś z szanownych "dyskutantów" dysponuje przepisem na
te
> rumuńską zupkę?
>
> Serdecznie pozdrawiam
>
>
Ja nie dysponuję, ale gugiel owszem...
Znajcie me serce:

Tripe Soup (Ciorba de burta)
4l (~4qt) water, a big piece of trip, a small fatty piece of beef for
flavour, salt and 10 peppercorns, 2 carrots, 1 leafstalk of celery, 1
onion, 1 bayleaf, 2 yolks,vinegar and garlic.
Cut the meat and the trip in small pieces and boil it water together with
the bayleaf and the salt and pepper. Add the carrots, celery and one whole
onion and boil them with the meat. Scamble the yolks with 2 spoons of
vinegar and then add them to the soup which is not boiling anymore.
Crushed garlic and vinegar may be added in extra amounts as desired

Tripe sour soup/Ciorba de burta

2 pounds/1 kg tripe (fresh, not processed), 1 leg veal or other pieces of
veal, 4 qts salted water, 1 carrot, 1 parsnip, 1 whole onion (peeled), 2
bay leaves, a few pepper berries, 2-3 egg yolks, 2 tablespoons vinegar or
half a lemon
Wash and clean the tripe and veal. Set to boil in the salted water,
together with the carrots, parsnip and onion, bay leaves and pepper. Boil
at medium heat until tender. Take the meat out, let it cool and then cut
it in strips, like noodles. Move the meat to another pot, and strain the
boiling liquid. Let it boil a few more minutes. Aside, beat 2-3 yolks with
the vinegar or lemon juice. Then slowly incorporate into the liquid in the
pot. Taste to see if it is salty and sour enough and serve immediately

POzdr

Nell