Some of the secrets to a perfect Ciorba de burta are: Usually there are a lot of cow bones which are put to make the stock which contains marrow and grease, and tendons - there is a lot of flavour in that. Also, some 5 star chef tend to boil the veggies and afterwards blend them and make like a soup paste and added some to the ciorba de burta. In some restarurants Ciorba de burta comes without the veggies even though they were part of the soup. Also do not forget the garlic the more, the better. In my opinion ciorba de burta must be served with a lot of pepper, halapenos, and some vinegar for extra sourness. And do not forget LOVAGE - leustean ! Steve keep in mind that anytime you see ț it's pronounced like pi (zz) a . Forța Rapid! Ivana, in hte future, to make the sour part of the Ciorba, you have to do it gradually. Start in a separate recipient and over the sour, add gradually HOT soup little by little so that the cream wonțt have a cheassy aspect.when you consider to have a good temparature on the sour, and a good consistency you pour it in the ciorba.
You can use fresh cooking cream and only egg yolks so the soup won't curdle and yes, you have to temper it by mixing some of the hot soup with the cream and egg yolk mixture. The sour cream ca be served at the table.
Excellent tips Catalin! The backbone of this dish is the stock you make from bones, and I like putting them in the oven for an extra taste before doing the broth. Also, an important side serving is pickled horseradish (just grated and kept in a vinegar-based brine). Next time you should try Radauteana and Aita (which means garlic).
You guys are my favorite youtubers. You are not fake that other youtubers who are only looking for the sensational. When I look at you, I feel that you are my friends and I wish I could be there with you. Thank You!
Wow this comment means a lot! There are a lot of different ways to run a RUclips channel, and this is how we run ours :) . Glad you like it! More to come :D .
Your Romanian pronunciation is spot on for both of you. The people didn't understand you at first because it's weird to hear foreigners to ask for Burta.
@@JetLagWarriors Stomach in romanian sounds the same: Stomac. So you should have asked for stomac, not burta. Burta in romanian means belly but those workers figured out what you meant. Lol
@@otzcherry1 Burta nu inseamna stomac. Ciorba de burta ar trebuii de fapt sa se numeasca ciorba de stomac de vita. Pentru ca ciorba se face din stomac, nu din burta care e ca un fel de bacon.
Ciorba de burta is probably one of the most challenging and complex Romanian dishes. Just so you get an idea, my mom who has been cooking dishes for 40+ years still has a hard time nailing the true taste when made at home. That is the reason she almost never makes it. Timing and order of ingredients make a huge difference. Hint: add garlic, a bit of extra vinegar along with sour cream when eating it at a restaurant.
Ivanna, your version of the sopu is actually better, restaurants usually make traditional dishes more oily and spicy. Nothing beats home made tripe soup. Yours was fantastic, looked exactly as it should
Having stayed in Sibiu for a year, I get sentimental watching this video. Steven and Ivana were our guests, when they stayed in Karachi, Pakistan. The Airbnb they booked was run by me. Lovely couple and proud to host such lovely guests.
Hi guys, lovely to see you again in Romania ! Kudos to you for trying to prepare one of the most iconic dishes in Romania coming back from the 17th century. Actually the tripe soup along with ‘tuslama’ also prepared from cow tripe was a commoner’s usual food just like the entire category of offal. The reason you guessed, was the price, poor people couldn’t afford meat so they cooked whatever leftovers could get. Now the tripe soup: being a resident in the UK for a long time I struggled with a lot of concoctions, but = don’t forget these rules: 1 . There are NO veggies in the tripe soup except for garlic and carrot 2. You need to make a consistent cow bones stock or buy liquid stock in pouches and reduce it by boiling, stock cubes are risky due to the enormous amount of salt; 3. Check the thickness of the broth and also if it sticks to your fingers like glue. Actually that’s the whole secret of a good stripe soup; 4. If you use preboiled tripe the boiling time should be between 20-30 min., due to the type of tripe an degree of pre boiling, try it if it’s tender is ok; 5. While the tripe is boiling, fine grate some carrots, 3-4 medium ones will be ok, and pan fry it on medium heath until the oil turns orange , take care don’t burn it; 6. Sieve the orange oil and reserve it; 7. After you tried the tripe and find it tender enough TAKE IT AWAY FROM THE FIRE AND LET IT REST. take 3-5 large soup spoons separately and let it cool; 8. For 1kg of tripe and 2 litre of soup you need minimum 5 egg yolks (NO WHITES) mixed with 500 g of smantana 35% (you call it sour cream, but it’s sweeter , more likely double cream); 9. Mix the EGG YOLKES with the saved 3-5 ALMOST COLD BROTH until gets creamy and add 2-3 more large warmer broth mixing continuously ; 10. Garlic is a matter of taste buds and your stomach reliance, so my advice is to use between 2-3 garlic heads for soup as such; smash it into a mortal with a pinch of salt and a teaspoon of white vinegar; well, I think it will not be enough so take some more 2-3 garlic heads smash it the same way and mix it with oil to make a paste to serve it separately if neccesary. 11. Slowly pour the egg/sour cream into the pot stirring the mixture then slightly worm it up. Now it’s the moment to taste it and add salt, maybe garlic, but definitely the orange oil earlier prepared. Bring to boil and take aside. 12. COMPULSORY tribe soup is served hot with a side of garlic paste, oil and vinegar, if you like hot peppers, usually pickled hot peppers so you can season it as you like. ENJOY !
In U.S. I get precooked burtă ( beef tripe) from the local Mexican grocery store.😊 Next time try to saute the onion with the pepper and carrots in a little oil, and add the minced garlic at the end for more flavor, in the egg and sour cream mixture you have to add 1-2 cups of hot soup, mix and then add it to the whole pot. And Leuştean dosen't go in Ciorbă de burtă😊 I'm glad you guys made it back to Romania, can't wait for the next vlogs, enjoy my beautiful hometown Cluj-Napoca!🤗❤
being a romanian (from Cluj) , it's lovely to see how you try our cuisine, especially the "ciorba de burta" :)) perfect pronunciation btw! It's not an easy recipe, but you did it ! congrats! .... btw: "it's not a problem!" is a typical thing for romanians :)) really, these things are not a problem for us :)) the problem with those dots in the soup, is that you reached the boiling point for the sourcream+eggs. Congrats, again !
Well , guys this is not the easiest Romanian food to make. You are amazing , I wish I could buy you guys some beers. Canadians are amazing and you guys are the perfect example, love you ❤️
Ciorba de burtă is probably the hardest dish to make in the entire Romanian cuisine. There are so many secrets involved that even a very good cook can't always get it right. Also, even though widely spread across the country, the best ones are made in Transylvania, in the same way that the best mici are made in the South. It's something to do with the origins of these dishes. Mici are of Turkish influence while Ciorba de burta is more of a German/Polish thing.
Can’t believe you’re actually walking into Varzarie ❤️🤤😋. And you are getting my 2 favourite dishes there…a blast from the past. Thank you for the trip down memory lane.
You keep surprising with every vlog you do, it's heartwarming to see you try local Romanian recipes, even when in other countries, to go that extra mile to get the taste right, share with loved ones or strangers, not afraid to discover real people in non-touristy areas, even go to football matches and go with the flow or learn to pronounce words the right way. You guys are My favorite youtubers! Wish you all the best!
Hi guys! I love the fact that you made ciorba de burta! The secret to making a good sour cream sos that blends, you need to just mix the sour cream with the egg yolks, not the whole egg. Add that mixture with either hot water, or part of the soup liquid to make reach the soup temperature. When that is done you pour it in the whole soup and stir for like five minutes continuously. It will blend perfectly!
You were eating VARZA A LA CLUJ! A local specialty! It just brings back memories of my childhood, when my grandma used to make it for me!! Enjoy your stay, guys! Love your videos! They are so refreshing! Keep it up. Chris/NY
Btw, if you like ciorbă de burtă but don't like the stomach part, then you can try ciorbă rădăuțeană (many recipes online). It also works with pleurotus mushrooms, if you want a similar texture to the original.
You guys are Romanian enough now to try ciorba de salata and ciorba de loboda, they are more for the summer than winter but those are a couple of soups that don't make the top 6-7 soups that people recommend but are interesting. When you are done with that, try orez cu lapte, coliva, lapte de pasare, sirop de brad and then you get residency lol
Omg! You guys are amazing…I live in Canada and till now I didn’t manage to find proper tripe for ciorba de burta…then again I live in an area that has no Romanian/eastern European grocery stores…😜 so if you go in GTA or Montreal area you can check the Romanian grocery stores so you can find all the ingredients that you need…for all types of Romanian dishes!
Loved this vlog. Ivana has decided to try and cook one of the most technically challenging soups in Romania, so I'm not surprised it didn't end up looking like proper ciorba de burta 😂. I know a lot of cooks who don't know how to properly cook it - it takes a lot of time and experience to get to do it well (and a great recipe - different parts of Romania, have different variations of ciorba de burta). Next time you eat it, you should try this: I always season it extra at the restaurant - 1 spoon of vinegar, 1 spoon of sour cream and 1 whole serving of mujdei (traditional Romanian garlic "sauce"). For me that's the only way to eat tripe soup.
Yeah, that's the only way to eat it propperly. Extra sour cream, extra mujdei ( garlic ) , extra vinegar. And crunchy sourdough bread. Yummy, i m going to order myself one right now, the craving is too great :))
In Transilvalnia they don't bring you mujdei, only sour cream (but the soup already contains a bunch) and chilly. This I've seen in the south, the mujdei thing. The garlic should be cooked in the soup, some at the beginning, and some added at the end. But definitely no raw garlic in the soup...
Ivana, When you return home you can find both mici and ciorbă de burtă (freshly made in store but also in cans and jars imported from Romania) at ABC Delicatessen on Eglinton Ave în Scarborough. Best mici în Toronto are at Northfinch Deli. Also, other than Romania, there is very good Ciorbă de burtă in Turkey (Ișkembe).
Great job! The sour cream should be mixed with just a little bit of hot soup. Brought slowly to temperature. This way it will mix nicely with the rest of the soup. Also the mixture must be added slowly. For your restaurant yellow color and oil bubbles, you should cut a carrot really really thin and then fry it in vegetable oil, with a dash of red paprika. You just mix the resulting yellowish oil with the soup, but not the carrots. It is mandatory that you add the garlic right at the end of cooking, raw. And lots of it! You can also use beef bones for a stronger broth. Hope this helps! You guys rock!
Hey guys, it's great to have you back in Romania. I have to say, your Romanian is absolutely amazing and you're getting better at it everyday. Enjoy your ciorba de burta! P.S. Ivanna, you just made my day with your comment: Because, you know, they have vampires here! 😄 Love you guys! 🤗
For the yellow colour, the secret is to use at the end of boiling only the yolks of the eggs mixed with sour cream and boiled soup, then all added into the soup and turn off the heat.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ for the effort and seemingly for taste also, Steve liked it, well tbh his stomach juices must have been overflowing that day after watching Ivana eat at the restaurant in the beginning of the video he even ate sour cream with bread 😂
Frumos video. Apreciez toate eforturile voastre de a ne arata lucruri noi, felicitări întregii echipe ce a contribuit la crearea acestui vlog minunat. ❤🎉
You enjoy romanian dishes as much as I do. After trying some foreign dishes I think our is one of the best and also very authentic and natural! I enjoy your videos...
***** Oh boy...you guys are killing me...brings back memories from 32 years ago...! ****** - Ciorbă de burta cu ardei iute - Varza a la Cluj cu ciolan și smantana - Sarmale cu smantana These 3 are THE BEST in Cluj...many imitations...BUT THE REAL DEAL IS IN CLUJ! Been at same restaurant so many times... But there is a nearby restaurant specialized in this food! ...Unfortunately US is too far to continue enjoying this FANTASTIC food !
Hi guys. So, for successful "ciorba de burta" first you have to fry in sunflower oil a bit (5 minutes or so) the onion and carrots (at least, you can fry all vegetables, no problem there) and then put the water to boil them. This will give you the yellow color that Steve looks for and also the oil that he talked about been missing from your ciorba. Second, the sour cream eggs mixture should be done only with yolks and, before put it in the pot, you have to take hot water from the pot and put in it, one ladle at a time and mix, until the mixture it is pretty hot. This way the sour cream egg mixture will blend in the soup. What happened to your soup it was that the soup was very hot and the mixture was very cold when poured in and this is why the sour cream egg "sauce" didn't mix that well. Lovage (Leustean) doesn't go in this soup but you can try to put "Gogosari murati" (a kind of pickled pepper, it is roundish in shape).
You guys are amazing! You are my favorite RUclipsrs, and I follow you with love! Your vlogs from Romania are also wonderful! I hope you come here as often as possible, you are always welcome
Ivana, try adding the sour cream in the last minute of cooking. Do not let it boil or it will separate & curdle ..and adding some butter when serving it will add much flavor & that beautiful golden color to the soup. Happy travels & thanks for showing us the beauty & allure of Romania..a must see country!!
For burta (tripe), locate a Kaufland supermarket. Where there are mici caserols, you will find tripe there in a caserol. It's already cut. You can't miss it. If you try and do it from scratch, it's a LOT more complicated. You can't find it under 900g as far as I know. The frozen one is just the tripe, not the whole soup. You still make it. But it's like I said above, already cut and removed the stomach things... I don't know how to say it, but buy the frozen one. It's how most Romanians prepare it.
You did great, Ivana!!! It is the most difficult Romanian soup to cook, in my opinion and for the first time you did amazing! Here in the States we get the Tripe from Walmart, also the Mexican stores, for the Mexicans have a version of this soup that is delicous, also! Fun story: my step kids are Americans and in order for them to eat the soup, we told them that is Crocodile soup and they liked it! Of course, we told them the truth after that and they laughed .They realy like the Romanian cuisine ( their mom is American ) and their dad, my husband is Romanian, as I. We love your vlogs and it makes us proud when we see how much you enjoy our native country...and they makes us homesick, also! You both have a good Romanian accent and you are so much fun, a great couple and great volgs! Keep them comming! We love you!
I love you guys! It makes me so happy to see people trying Romanian food and enjoy it. The beef broth made with bones and marrow is essential for Ciorba de burta.
Big hugs that you prepare Ciorbă de burtă. Is need much time to boiled the cow stomach very well, and in general is a middle-hard complexity to cook that tipe of soup. And also, the recipe is not the same in the whole Romania. Some put lemon juice for sour flavor, not vinegar. Bon apetit! And i thank you in the name of many romanians, because you show for entire world our best places, culture, foods and most important, our good soul. I'm glad you enjoy your trip in my country and i hope, by your videos, others come here.
Trust me, the frozen stuff is your best option, you don’t want to deal with the fresh stuff for the first time. Really cool videos, very nice and respectful of the places and people. Well done!
Man , the 2 nd sour cream was for Varza a la Cluj, to put it on top. That's how we eat it! Delicious... For the oil you have to sote theveggies... and for the mix ... you should bring the mix to the soup tempreture before add it to the soup. You put some hot soupe into the mix till have the same tempreture. And mix well.
Did you add enough vinegar to the soup? That must be it. Also, you have to wait for the soup to cool down before adding the sour cream, or else it's gonna curdle (what you guys were saying about the mixture of sour cream and egg)
hey guys, really good to see you back, quick tip for Ivana when eating Ciorba de Burta : I do the following , add some pepper in it . then add some vinegar - i cant tell you how much for each it depends on each person. Then you taste to see if you like it and add the sour cream when you are satisfied with the taste.
You guys are amazing! I just discovered your channel recently,first Timisoara where I’m from ( I left longer message there). It amazes me how much you like the food and ai’m not surprised. I’ve been gone for many years ,probably if I would go back I would not be able to eat those foods,because I’m old and my stomach would not accept. I remember when I was in Cluj where I went to college there were 2 small restaurants next to each other; one had all cabbage based entrees the other everything beans. I don’t know if they are still there after all these years. Also there is another “ciorba “ very,very good Ciorba de Perisoare. It’s with meat balls,the vegetables are very finely chopped,it’s also sour and very creamy. If you didn’t come across yet, I’m sure you will. Good luck guys, you are great😊
Hey, guys! Next time when you mix the eggs with the soup, bring the soup in the eggs bowl to bring it at the high temperature before mixing it all together. Thank you for trying to make Romanian food!
Hey guys, welcome back to Romania. Guys next time you want to do the tripe soup , look it up on the internet for the recipe and how to do it. Love you guys and enjoy the rest of your trip in Romania.
In Southern Ontario tripe is found at any Italian supermarket (Fortinos, Longo's). To blend in the egg sour cream mix you ladle some liquid slowly into the bowl, mixing constantly, then dump it into the pot, this way the sour cream mix gets close to the soup temperature and will not clump. For the colour, fine grate half a carrot and sweat fry in a bit of oil. Add just the oil to the soup and it will give it that colour. Cheers, go Blue Jays.
you too are the sweetest! love the fact that you tried to do your own "ciorba"! there is another more traditional "ciorba de miel" with tripe, lungs and intestines and more vegetables . you can add sour cream when serving, like the tripe soup. It îs harder to come by. I would love it if you try it !
Dressing the ciorba - it's when you add an egg or two at the end. You have to take some of the ciorba (2-3 ladles) and add it little by little (pour in a thin stream) on to the beaten egg, keep beating the egg while pouring, then put the hole thing in the pot. This way it doesn't become flakey (it happens when you add the egg in the hot ciorba). Also for the sourness in ciorba you need borsh (you can buy it in supermarket). The diced vegetables could be cooked beforehand with some oil in a pan until they become soft / mushy - some of the secrets for ciorba. Really nice to have you back in Romania guys !
The food so good she’s eating your food man haha you both should’ve had 2 portions haha . Man I love when I see you just hungry and wanting more and more that brings proudness to us Romanians . Thank you
Hey, Cluj citizen here: The reason why your eggs and cream separated is because you put whole eggs instead of just egg yolks(which you should put more of, by the way) and because you cooked it for too long after that. You are supposed to only cook it for max 1 min after you put the cream and egg yolks mixture in the soup. Also, the carrots (and JUST the carrots) are supposed to be sautéd in oil/butter prior to being boiled - this will give you the orange oil that sits on top of the soup when served. The other veggies are to be boiled whole/chopped in big pieces and then taken out of the soup once boiled. That way you are left with just the flavour and not the chunkiness. And NEVER EVER blend any of them. For better looking soup, you can grate the carrots and leave them in (taking the rest of the veggies out as mentioned above). For more flavour and body, add sweet red peppers + chilly peppers finely chopped and also leave them in. Another important step for flavour is boiling a "rasol de vita" and taking it out prior to boiling the tripe. Final tip: DO NOT MAKE THE MISTAKE of using raw tripe! I tried it once and thought: oh, I'm gonna boil it myself and get so much more flavour. Let me tell you something: it took 4-5 hours to boil (and still didn't come out tender enough), the colour was gross (brown) and my whole house smelled for a week despite leaving the windows open all the time!!!! So the lesson here is: ONLY USE PRE-BOILED TRIPE. So good luck guys and let me know if you followed my advice. Keep uploading videos about Romania, I love the fact that you love so many things about our culture❤
Hello guys good try to make the ciorba de burta, but i want to start with correcting you by saying burta is not cow stomach, is actually cow belly(the skin to be more precise). I am so glad you explore and try so many places and food from my country.
tip about the egg/sour cream mix - don`t put it directly in the soup, that`s why it separated (because of the difference in temperature). pour slowly some soup IN the egg/sour cream mixture and mix. so that they reach the same temperature. then, pour it back in the rest of the soup. and you won`t have the sour cream turn into ”little dots of cheese”, so to speak.
Haven't seen that in comments, but the mix of eggs and sour cream should be added to the soup after turning the gas off! The eggs need 60 degrees Celsius to be coagulated (cooked), so no problem. And you don't want to boil the sour cream... (But the vinegar and and garlic should be boiled a little before that.) You have to first equalize the temperature in eggs and soup, by adding soup spoon by spoon to eggs and stir. Then you have to do the same by adding this mix in the soup gradually and stir after every spoon. At the end, try dill or nothing. Also a lot of pepper is required. I don't like to use preboiled beef stomach. When it's raw, the stew is a lot more flavoured. Love your vlog, your energy and your appetite!
![[ALMOST] 🥣 Radauteana Soup | The Real RADAUTEANA Soup is in Radauti | Play on Qoob](http://i.ytimg.com/vi/OG5XNe5poFo/mqdefault.jpg)
Some of the secrets to a perfect Ciorba de burta are: Usually there are a lot of cow bones which are put to make the stock which contains marrow and grease, and tendons - there is a lot of flavour in that. Also, some 5 star chef tend to boil the veggies and afterwards blend them and make like a soup paste and added some to the ciorba de burta. In some restarurants Ciorba de burta comes without the veggies even though they were part of the soup. Also do not forget the garlic the more, the better. In my opinion ciorba de burta must be served with a lot of pepper, halapenos, and some vinegar for extra sourness. And do not forget LOVAGE - leustean ! Steve keep in mind that anytime you see ț it's pronounced like pi (zz) a . Forța Rapid! Ivana, in hte future, to make the sour part of the Ciorba, you have to do it gradually. Start in a separate recipient and over the sour, add gradually HOT soup little by little so that the cream wonțt have a cheassy aspect.when you consider to have a good temparature on the sour, and a good consistency you pour it in the ciorba.
Shut up,don't tell everyone the recipe
You can use fresh cooking cream and only egg yolks so the soup won't curdle and yes, you have to temper it by mixing some of the hot soup with the cream and egg yolk mixture. The sour cream ca be served at the table.
When i make "ciorba de burta" i also do some "mujdei" on the side and add it in when i eat. You should try it.
Excellent tips Catalin! The backbone of this dish is the stock you make from bones, and I like putting them in the oven for an extra taste before doing the broth. Also, an important side serving is pickled horseradish (just grated and kept in a vinegar-based brine). Next time you should try Radauteana and Aita (which means garlic).
👏👏👏 well done guys so brave to cook "ciorba de burta" ! Forgot about the garlic .
You guys are my favorite youtubers. You are not fake that other youtubers who are only looking for the sensational. When I look at you, I feel that you are my friends and I wish I could be there with you. Thank You!
Wow this comment means a lot! There are a lot of different ways to run a RUclips channel, and this is how we run ours :) . Glad you like it! More to come :D .
I agree with born to be wasred Steve and Ivana. You say things strait to the face how you like things that you visit and what you eat in Romania.
Îmi place când vad o femeie mâncând cu poftă o mâncare adevărată...Fără fițe!
👏👏👏👏👏❤️👍🙏
I love you guys 💖💖💖💖💖. I live in Germany, but I cook ciorbă de burtă, ( I am from Brașov , Romania)
Your Romanian pronunciation is spot on for both of you. The people didn't understand you at first because it's weird to hear foreigners to ask for Burta.
Oh this makes sense. They're thinking 'he must mean burgers,' LOL
@@JetLagWarriors Stomach in romanian sounds the same: Stomac.
So you should have asked for stomac, not burta. Burta in romanian means belly but those workers figured out what you meant. Lol
@@FIFA07Pro nu spune nimeni stomac la burta din ciorba de burta.. Daca spuneau burta de vită erau intelesi din prima.
@@otzcherry1 Burta nu inseamna stomac. Ciorba de burta ar trebuii de fapt sa se numeasca ciorba de stomac de vita. Pentru ca ciorba se face din stomac, nu din burta care e ca un fel de bacon.
@@JetLagWarriors no , romanians are not wth too much burgers
Ciorba de burta is probably one of the most challenging and complex Romanian dishes. Just so you get an idea, my mom who has been cooking dishes for 40+ years still has a hard time nailing the true taste when made at home. That is the reason she almost never makes it. Timing and order of ingredients make a huge difference.
Hint: add garlic, a bit of extra vinegar along with sour cream when eating it at a restaurant.
One of the very few foreigners that enjoy Ciorba de Burta. Thumbs up!
Ivanna, your version of the sopu is actually better, restaurants usually make traditional dishes more oily and spicy. Nothing beats home made tripe soup. Yours was fantastic, looked exactly as it should
Having stayed in Sibiu for a year, I get sentimental watching this video.
Steven and Ivana were our guests, when they stayed in Karachi, Pakistan. The Airbnb they booked was run by me. Lovely couple and proud to host such lovely guests.
Ivana, you are unbelievebel good cook !! Better than many romanians !!😂😂❤️ Cristian
Ciorba de Burta is not easy to make. Kudos to Ivana for trying and for doing it so similar. 👏 Ask around for advice., especially elder people. 👏👍
Hi guys, lovely to see you again in Romania ! Kudos to you for trying to prepare one of the most iconic dishes in Romania coming back from the 17th century. Actually the tripe soup along with ‘tuslama’ also prepared from cow tripe was a commoner’s usual food just like the entire category of offal. The reason you guessed, was the price, poor people couldn’t afford meat so they cooked whatever leftovers could get. Now the tripe soup: being a resident in the UK for a long time I struggled with a lot of concoctions, but = don’t forget these rules:
1 . There are NO veggies in the tripe soup except for garlic and carrot
2. You need to make a consistent cow bones stock or buy liquid stock in pouches and reduce it by boiling, stock cubes are risky due to the enormous amount of salt;
3. Check the thickness of the broth and also if it sticks to your fingers like glue. Actually that’s the whole secret of a good stripe soup;
4. If you use preboiled tripe the boiling time should be between 20-30 min., due to the type of tripe an degree of pre boiling, try it if it’s tender is ok;
5. While the tripe is boiling, fine grate some carrots, 3-4 medium ones will be ok, and pan fry it on medium heath until the oil turns orange , take care don’t burn it;
6. Sieve the orange oil and reserve it;
7. After you tried the tripe and find it tender enough TAKE IT AWAY FROM THE FIRE AND LET IT REST. take 3-5 large soup spoons separately and let it cool;
8. For 1kg of tripe and 2 litre of soup you need minimum 5 egg yolks (NO WHITES) mixed with 500 g of smantana 35% (you call it sour cream, but it’s sweeter , more likely double cream);
9. Mix the EGG YOLKES with the saved 3-5 ALMOST COLD BROTH until gets creamy and add 2-3 more large warmer broth mixing continuously ;
10. Garlic is a matter of taste buds and your stomach reliance, so my advice is to use between 2-3 garlic heads for soup as such; smash it into a mortal with a pinch of salt and a teaspoon of white vinegar; well, I think it will not be enough so take some more 2-3 garlic heads smash it the same way and mix it with oil to make a paste to serve it separately if neccesary.
11. Slowly pour the egg/sour cream into the pot stirring the mixture then slightly worm it up. Now it’s the moment to taste it and add salt, maybe garlic, but definitely the orange oil earlier
prepared. Bring to boil and take aside.
12. COMPULSORY tribe soup is served hot with a side of garlic paste, oil and vinegar, if you like hot peppers, usually pickled hot peppers so you can season it as you like.
ENJOY !
This is very helpful, thank you
And that is acctually how the restaurant recepie is ! You just need to practice more !😁
Wow! Thank you for the advice! I need to remember next time when I plan to make ciorba de burta to look up your advice! Multumesc!
lame recipe sorry
Ciorba de burta is amazing. One time i ate until i couldnt move. Is from heaven. Enjoy it
Romanian here... Watching you eating ciorbă de burtă my mouth is heavily watering!!!
In U.S. I get precooked burtă ( beef tripe) from the local Mexican grocery store.😊 Next time try to saute the onion with the pepper and carrots in a little oil, and add the minced garlic at the end for more flavor, in the egg and sour cream mixture you have to add 1-2 cups of hot soup, mix and then add it to the whole pot. And Leuştean dosen't go in Ciorbă de burtă😊
I'm glad you guys made it back to Romania, can't wait for the next vlogs, enjoy my beautiful hometown Cluj-Napoca!🤗❤
Chinese and some Italian shops probably have it as well.
And for taste you need to boil some bones with the tripes marrow bones and tail or knee bones .....
Iubesc ca v ati intors in Romania💓💓💓poate intr o zi veti veni si in TARGU-JIU
being a romanian (from Cluj) , it's lovely to see how you try our cuisine, especially the "ciorba de burta" :)) perfect pronunciation btw! It's not an easy recipe, but you did it ! congrats! .... btw: "it's not a problem!" is a typical thing for romanians :)) really, these things are not a problem for us :)) the problem with those dots in the soup, is that you reached the boiling point for the sourcream+eggs. Congrats, again !
Thank you very much for showing the world our country is a very beautiful place to visit, and share our beautiful side with the rest of the world
Practice makes perfect...love you guys
Well , guys this is not the easiest Romanian food to make. You are amazing , I wish I could buy you guys some beers. Canadians are amazing and you guys are the perfect example, love you ❤️
Ciorba de burtă is probably the hardest dish to make in the entire Romanian cuisine. There are so many secrets involved that even a very good cook can't always get it right. Also, even though widely spread across the country, the best ones are made in Transylvania, in the same way that the best mici are made in the South. It's something to do with the origins of these dishes. Mici are of Turkish influence while Ciorba de burta is more of a German/Polish thing.
Great Romanian accents, both of you
BRAVO, IVANA !👏😘😘
If you love ciorba de burta, i suggest to also try (if you didn't already) ciorba de pui a la grec and ciorba radauteana
You are both very beautiful. We are glad that you returned to our country.
Welcome back to Romania!
Can’t believe you’re actually walking into Varzarie ❤️🤤😋. And you are getting my 2 favourite dishes there…a blast from the past. Thank you for the trip down memory lane.
The Varzarie restaurant was next door, about 30 meters to the left...
Y'all are amazing for real...❤
Thank you for y'all support for Romania 🇷🇴😇❤
You keep surprising with every vlog you do, it's heartwarming to see you try local Romanian recipes, even when in other countries, to go that extra mile to get the taste right, share with loved ones or strangers, not afraid to discover real people in non-touristy areas, even go to football matches and go with the flow or learn to pronounce words the right way. You guys are My favorite youtubers! Wish you all the best!
Hi guys! I love the fact that you made ciorba de burta! The secret to making a good sour cream sos that blends, you need to just mix the sour cream with the egg yolks, not the whole egg. Add that mixture with either hot water, or part of the soup liquid to make reach the soup temperature. When that is done you pour it in the whole soup and stir for like five minutes continuously. It will blend perfectly!
That’s it! True!! 😊
You were eating VARZA A LA CLUJ! A local specialty! It just brings back memories of my childhood, when my grandma used to make it for me!! Enjoy your stay, guys! Love your videos! They are so refreshing! Keep it up. Chris/NY
love you guys, come to Bucharest and let s have lunch together. My treat. Or we go seaside to a good fish restaurant, just let me know
Btw, if you like ciorbă de burtă but don't like the stomach part, then you can try ciorbă rădăuțeană (many recipes online). It also works with pleurotus mushrooms, if you want a similar texture to the original.
It depends on the way tripe is processed. White tripe in Canada is ready in 1 hour.
HALLO GUYS IM HAPPY THAT YOU LAIKE THE SIMPLE THINGS FROM MY COUNTRY THIS IS NICE AND YOU GUYS ARE VERY SIMPATIC
It’s so nice seeing you preparing ciorba de burta! I also saw you cooking mici in Canada! I’m really impressed of you!!
You guys are Romanian enough now to try ciorba de salata and ciorba de loboda, they are more for the summer than winter but those are a couple of soups that don't make the top 6-7 soups that people recommend but are interesting. When you are done with that, try orez cu lapte, coliva, lapte de pasare, sirop de brad and then you get residency lol
Omg! You guys are amazing…I live in Canada and till now I didn’t manage to find proper tripe for ciorba de burta…then again I live in an area that has no Romanian/eastern European grocery stores…😜 so if you go in GTA or Montreal area you can check the Romanian grocery stores so you can find all the ingredients that you need…for all types of Romanian dishes!
You guys are such a nice couple, I really enjoy your videos
Thank you so much! Glad you enjoy :)
After Ivana ‘tried’ half of your cabbage dish, she’s asking: ‘are you still hungry after all that?’ 😂😂😂
Hope you enjoyed Cluj! I drooled throughout the video (a Romanian from Cluj living in the states)
Loved this vlog. Ivana has decided to try and cook one of the most technically challenging soups in Romania, so I'm not surprised it didn't end up looking like proper ciorba de burta 😂. I know a lot of cooks who don't know how to properly cook it - it takes a lot of time and experience to get to do it well (and a great recipe - different parts of Romania, have different variations of ciorba de burta).
Next time you eat it, you should try this: I always season it extra at the restaurant - 1 spoon of vinegar, 1 spoon of sour cream and 1 whole serving of mujdei (traditional Romanian garlic "sauce"). For me that's the only way to eat tripe soup.
Thanks for the tips, Andrei!
Yeah, that's the only way to eat it propperly. Extra sour cream, extra mujdei ( garlic ) , extra vinegar. And crunchy sourdough bread. Yummy, i m going to order myself one right now, the craving is too great :))
In Transilvalnia they don't bring you mujdei, only sour cream (but the soup already contains a bunch) and chilly. This I've seen in the south, the mujdei thing. The garlic should be cooked in the soup, some at the beginning, and some added at the end. But definitely no raw garlic in the soup...
Ivana,
When you return home you can find both mici and ciorbă de burtă (freshly made in store but also in cans and jars imported from Romania) at ABC Delicatessen on Eglinton Ave în Scarborough. Best mici în Toronto are at Northfinch Deli.
Also, other than Romania, there is very good Ciorbă de burtă in Turkey (Ișkembe).
Great job! The sour cream should be mixed with just a little bit of hot soup. Brought slowly to temperature. This way it will mix nicely with the rest of the soup. Also the mixture must be added slowly. For your restaurant yellow color and oil bubbles, you should cut a carrot really really thin and then fry it in vegetable oil, with a dash of red paprika. You just mix the resulting yellowish oil with the soup, but not the carrots. It is mandatory that you add the garlic right at the end of cooking, raw. And lots of it! You can also use beef bones for a stronger broth. Hope this helps! You guys rock!
Watch JetLag Warriors for mici and ciorba de burta addiction 😀
Welcome back to Romania !
Now we are hungry ... .this soup is extremly dangerous Gooooodddd!!😋😋😋😋
Hey guys, it's great to have you back in Romania. I have to say, your Romanian is absolutely amazing and you're getting better at it everyday. Enjoy your ciorba de burta! P.S. Ivanna, you just made my day with your comment: Because, you know, they have vampires here! 😄 Love you guys! 🤗
Ivana.. you hit the nail on the head... congrats!👏
For the yellow colour, the secret is to use at the end of boiling only the yolks of the eggs mixed with sour cream and boiled soup, then all added into the soup and turn off the heat.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ for the effort and seemingly for taste also, Steve liked it, well tbh his stomach juices must have been overflowing that day after watching Ivana eat at the restaurant in the beginning of the video he even ate sour cream with bread 😂
lol right in every way
@@JetLagWarriors dont worry, sour cream with bread, I eat it all the times
Frumos video. Apreciez toate eforturile voastre de a ne arata lucruri noi, felicitări întregii echipe ce a contribuit la crearea acestui vlog minunat. ❤🎉
because im romanian, i really apreciate it that you guys try to spell the right way the words in romanian☺❤
You enjoy romanian dishes as much as I do. After trying some foreign dishes I think our is one of the best and also very authentic and natural! I enjoy your videos...
10 stars for making this soup!! Good work. Keep safe, healthy and happy.
***** Oh boy...you guys are killing me...brings back memories from 32 years ago...! ******
- Ciorbă de burta cu ardei iute
- Varza a la Cluj cu ciolan și smantana
- Sarmale cu smantana
These 3 are THE BEST in Cluj...many imitations...BUT THE REAL DEAL IS IN CLUJ!
Been at same restaurant so many times... But there is a nearby restaurant specialized in this food!
...Unfortunately US is too far to continue enjoying this FANTASTIC food !
Salutare guys from Sydney .
Welcome back to Romania. Have fun, have good time.
That’s a breaker panel you didn’t blow a fuse.
Hi guys. So, for successful "ciorba de burta" first you have to fry in sunflower oil a bit (5 minutes or so) the onion and carrots (at least, you can fry all vegetables, no problem there) and then put the water to boil them. This will give you the yellow color that Steve looks for and also the oil that he talked about been missing from your ciorba. Second, the sour cream eggs mixture should be done only with yolks and, before put it in the pot, you have to take hot water from the pot and put in it, one ladle at a time and mix, until the mixture it is pretty hot. This way the sour cream egg mixture will blend in the soup. What happened to your soup it was that the soup was very hot and the mixture was very cold when poured in and this is why the sour cream egg "sauce" didn't mix that well. Lovage (Leustean) doesn't go in this soup but you can try to put "Gogosari murati" (a kind of pickled pepper, it is roundish in shape).
you are perfect for something like this, you amuse me a lot with everything you taste
You guys are amazing! You are my favorite RUclipsrs, and I follow you with love! Your vlogs from Romania are also wonderful! I hope you come here as often as possible, you are always welcome
Nobody gets the perfect ciorba de burta on the first try (but that's our secret, don't tell anybody🤫)
I really like to try the tripe soup!!! Something very different from asian recipe. Good job Ivana...! I m going to google for the recipe.
În the eastern part of Romania we use grated horseradish mixed with vinegar instead of chili and also we boil some rice along with the vegetables.
Ivana, try adding the sour cream in the last minute of cooking. Do not let it boil or it will separate & curdle ..and adding some butter when serving it will add much flavor & that beautiful golden color to the soup. Happy travels & thanks for showing us the beauty & allure of Romania..a must see country!!
Good job 👍 Ivana! Bon appetit!
You guys are great and wonderful !!!
👏👏👏👏👏
Best part of this video is you guys eating the Ciorba at the end of the video! So much fun!
Ce poftă mi-ați făcut de ciorbă de burtă 😊😙😙
For burta (tripe), locate a Kaufland supermarket. Where there are mici caserols, you will find tripe there in a caserol. It's already cut. You can't miss it. If you try and do it from scratch, it's a LOT more complicated. You can't find it under 900g as far as I know. The frozen one is just the tripe, not the whole soup. You still make it. But it's like I said above, already cut and removed the stomach things... I don't know how to say it, but buy the frozen one. It's how most Romanians prepare it.
Thank you for the beautiful advertisement made for Romania !!!
You did great, Ivana!!! It is the most difficult Romanian soup to cook, in my opinion and for the first time you did amazing! Here in the States we get the Tripe from Walmart, also the Mexican stores, for the Mexicans have a version of this soup that is delicous, also! Fun story: my step kids are Americans and in order for them to eat the soup, we told them that is Crocodile soup and they liked it! Of course, we told them the truth after that and they laughed .They realy like the Romanian cuisine ( their mom is American ) and their dad, my husband is Romanian, as I. We love your vlogs and it makes us proud when we see how much you enjoy our native country...and they makes us homesick, also! You both have a good Romanian accent and you are so much fun, a great couple and great volgs! Keep them comming! We love you!
best advice: when you need something or you are searching for something, just ask the people! here or on the street 😂😂❤
Energizing,
Tasty,
Nourishing.
„Ciorba de burtă,” a natural "red bull" from Romania
I love you guys! It makes me so happy to see people trying Romanian food and enjoy it. The beef broth made with bones and marrow is essential for Ciorba de burta.
Big hugs that you prepare Ciorbă de burtă. Is need much time to boiled the cow stomach very well, and in general is a middle-hard complexity to cook that tipe of soup. And also, the recipe is not the same in the whole Romania. Some put lemon juice for sour flavor, not vinegar. Bon apetit! And i thank you in the name of many romanians, because you show for entire world our best places, culture, foods and most important, our good soul. I'm glad you enjoy your trip in my country and i hope, by your videos, others come here.
Trust me, the frozen stuff is your best option, you don’t want to deal with the fresh stuff for the first time. Really cool videos, very nice and respectful of the places and people. Well done!
anyways, you are freaking adorable! 💌
thank you, guys, for all what you are doing to promote my country!
Man , the 2 nd sour cream was for Varza a la Cluj, to put it on top. That's how we eat it! Delicious...
For the oil you have to sote theveggies... and for the mix ... you should bring the mix to the soup tempreture before add it to the soup. You put some hot soupe into the mix till have the same tempreture. And mix well.
Good for you...congradulation for Ciorbă de burtă you cooked, looks very good 👍
I love your Romanian trip!! ❤
I love to see you guys back to Romania! It must be something special for you...
Did you add enough vinegar to the soup? That must be it. Also, you have to wait for the soup to cool down before adding the sour cream, or else it's gonna curdle (what you guys were saying about the mixture of sour cream and egg)
hey guys, really good to see you back, quick tip for Ivana when eating Ciorba de Burta : I do the following , add some pepper in it . then add some vinegar - i cant tell you how much for each it depends on each person. Then you taste to see if you like it and add the sour cream when you are satisfied with the taste.
You guys are amazing! I just discovered your channel recently,first Timisoara where I’m from ( I left longer message there). It amazes me how much you like the food and ai’m not surprised. I’ve been gone for many years ,probably if I would go back I would not be able to eat those foods,because I’m old and my stomach would not accept. I remember when I was in Cluj where I went to college there were 2 small restaurants next to each other; one had all cabbage based entrees the other everything beans. I don’t know if they are still there after all these years. Also there is another “ciorba “ very,very good Ciorba de Perisoare. It’s with meat balls,the vegetables are very finely chopped,it’s also sour and very creamy. If you didn’t come across yet, I’m sure you will. Good luck guys, you are great😊
Hey, guys! Next time when you mix the eggs with the soup, bring the soup in the eggs bowl to bring it at the high temperature before mixing it all together. Thank you for trying to make Romanian food!
Thank You. Ivana !
Hey guys, welcome back to Romania. Guys next time you want to do the tripe soup , look it up on the internet for the recipe and how to do it. Love you guys and enjoy the rest of your trip in Romania.
In Southern Ontario tripe is found at any Italian supermarket (Fortinos, Longo's). To blend in the egg sour cream mix you ladle some liquid slowly into the bowl, mixing constantly, then dump it into the pot, this way the sour cream mix gets close to the soup temperature and will not clump. For the colour, fine grate half a carrot and sweat fry in a bit of oil. Add just the oil to the soup and it will give it that colour. Cheers, go Blue Jays.
you too are the sweetest! love the fact that you tried to do your own "ciorba"! there is another more traditional "ciorba de miel" with tripe, lungs and intestines and more vegetables . you can add sour cream when serving, like the tripe soup. It îs harder to come by. I would love it if you try it !
All the best guys! 🎉👍💪
Dressing the ciorba - it's when you add an egg or two at the end. You have to take some of the ciorba (2-3 ladles) and add it little by little (pour in a thin stream) on to the beaten egg, keep beating the egg while pouring, then put the hole thing in the pot. This way it doesn't become flakey (it happens when you add the egg in the hot ciorba). Also for the sourness in ciorba you need borsh (you can buy it in supermarket). The diced vegetables could be cooked beforehand with some oil in a pan until they become soft / mushy - some of the secrets for ciorba. Really nice to have you back in Romania guys !
You guys are so funny.. just discovered this channel and i love it!
The food so good she’s eating your food man haha you both should’ve had 2 portions haha . Man I love when I see you just hungry and wanting more and more that brings proudness to us Romanians . Thank you
Yep...when in Cluj...you keep eating...no care about the weight...!!!
Hey, Cluj citizen here: The reason why your eggs and cream separated is because you put whole eggs instead of just egg yolks(which you should put more of, by the way) and because you cooked it for too long after that. You are supposed to only cook it for max 1 min after you put the cream and egg yolks mixture in the soup.
Also, the carrots (and JUST the carrots) are supposed to be sautéd in oil/butter prior to being boiled - this will give you the orange oil that sits on top of the soup when served.
The other veggies are to be boiled whole/chopped in big pieces and then taken out of the soup once boiled. That way you are left with just the flavour and not the chunkiness.
And NEVER EVER blend any of them.
For better looking soup, you can grate the carrots and leave them in (taking the rest of the veggies out as mentioned above).
For more flavour and body, add sweet red peppers + chilly peppers finely chopped and also leave them in.
Another important step for flavour is boiling a "rasol de vita" and taking it out prior to boiling the tripe.
Final tip: DO NOT MAKE THE MISTAKE of using raw tripe! I tried it once and thought: oh, I'm gonna boil it myself and get so much more flavour.
Let me tell you something: it took 4-5 hours to boil (and still didn't come out tender enough), the colour was gross (brown) and my whole house smelled for a week despite leaving the windows open all the time!!!!
So the lesson here is: ONLY USE PRE-BOILED TRIPE.
So good luck guys and let me know if you followed my advice.
Keep uploading videos about Romania, I love the fact that you love so many things about our culture❤
Hello guys good try to make the ciorba de burta, but i want to start with correcting you by saying burta is not cow stomach, is actually cow belly(the skin to be more precise). I am so glad you explore and try so many places and food from my country.
tip about the egg/sour cream mix - don`t put it directly in the soup, that`s why it separated (because of the difference in temperature). pour slowly some soup IN the egg/sour cream mixture and mix. so that they reach the same temperature. then, pour it back in the rest of the soup. and you won`t have the sour cream turn into ”little dots of cheese”, so to speak.
You are the best! Now, you are, officially, romanians!
You are soo adorable together
I am from Cluj ... Now I live in US ...my favorite soup 🍲 is
Supa de varza
At any point you can add more vinegar.... Even while you are eating.
I really like watching your videos because you enjoy so much the Romanian cuisine.
Haven't seen that in comments, but the mix of eggs and sour cream should be added to the soup after turning the gas off! The eggs need 60 degrees Celsius to be coagulated (cooked), so no problem. And you don't want to boil the sour cream... (But the vinegar and and garlic should be boiled a little before that.) You have to first equalize the temperature in eggs and soup, by adding soup spoon by spoon to eggs and stir. Then you have to do the same by adding this mix in the soup gradually and stir after every spoon. At the end, try dill or nothing. Also a lot of pepper is required. I don't like to use preboiled beef stomach. When it's raw, the stew is a lot more flavoured.
Love your vlog, your energy and your appetite!