We already gave you some tips and tricks to get rid of your hangover. But every country has its own traditional dishes to make the process go faster. We like to give you a taste of the international anti-hangover cuisine. This time we have a typical dish from Romania called ciorba de burta. Even though this is the fifth tripe soup in the list, you’ll notice it’s very different from Bulgarian shkembe chorba, Georgian khashi, Greek patsas and Mexican menudo.
Let’s talk a little about Romania first. Like most countries in Eastern Europe alcohol plays a big role in Romania’s culture. Not only do Romanians enjoy wines and beer on a regular basis, their national strong drinks tuica (usually made from plum) and palinca. Like the neighbours on the Balkan peninsula most Romanians make these spirits themselves and the alcohol content can easily go up to 50 or 60 percent. Also the country has many of lighter liqueurs made with fruits and herbs.
The traditional dish to cure your hangover is yet another tripe soup. But Ciorba de burta is nothing like the other recipes we presented you. The Romanian dish contains a lot more ingredients than for example the tripe soup of their Bulgarian neighbours. Well, let’s get cooking.
1 kg beef tripe
2,5 liter water
1 piece beef bone
8 cloves of garlic
1 celery root
1 large onion
450 ml sour cream
100 ml vinegar
Salt and pepper to taste
1 tablespoon olive oil
Wash the tripe really well and put it in a big pot along with the water, bone, carrots, celery root, onion and parsnip (leave all the vegetables whole). Let it boil for 2 to 3 hours.
Take out the vegetables, bone and tripe, so you have a clear broth left. Cut the tripe into small pieces (1 by 2 cm) and put those back in the pot.
Shred the carrots and put them in a small pan with the olive oil. Saute them for 2 to 3 minutes.
Now take a small bowl to mix the sour cream and eggs well and add them to the soup. Now mince the cloves of garlic and add those too, along with the carrots and vinegar. Add salt and pepper to taste and bring to a boil. Garnish with parsley and serve with extra bowls with sour cream and vinegar.
Also some people make the soup even richer by adding tomatoes or bell peppers. If you decide to use these vegetables, you can leave them in the soup. Enjoy!