Ciorbă de burtă is the Romanian sour tripe soup, beef tripe simmered with bone broth, soured with vinegar or borș (fermented wheat bran), finished tableside with garlic, smântână and chilli.
Ciorbă is a Romanian sour soup category, its name from the Turkish çorba ('soup'). The tripe version traces back to the Ottoman era through the Phanariot period (1711-1821), when Greek-administered princes brought Constantinople's soup-house tradition to Bucharest. Borș (wheat-bran ferment) is the older sour agent; vinegar replaced it in many city restaurants after the 1950s. The soup is a public-feast and tavern dish, the Bucharest after-hours plate.
5 editor picks for Ciorbă de burtă in Bucharest, ranked by editorial score. All Bucharest signature dishes · Ciorbă de burtă across every city.
Caru' cu bere ★ 4.6
lipscani · Strada Stavropoleos 5, 030107 București
The 1879 Caru' cu bere on Stavropoleos serves the soul of Bucharest dining, where mici were recorded in a 1920 chef's letter to the Academy.
Mahala ★ 4.5
centru-civic · Calea Rahovei 147-153, 050912 București
Chef Petru Sorin Cucu's Mahala cooks contemporary Romanian inside the Bragadiru Palace, near the House of the People, one of the boldest menus in town.
Hanu' lui Manuc ★ 4.4
lipscani · Strada Franceză 62-64, 030106 București
The 1808 caravanserai-turned-restaurant Hanu' lui Manuc on Franceză serves classic Romanian plates around one of Europe's last remaining inn courtyards.
Vatra ★ 4.3
cismigiu · Strada Ion Brezoianu 19, 010131 București
Vatra on Brezoianu cooks traditional Romanian on bakestones and in tin kettles, in a 1920s Transylvanian interior next to Cișmigiu Park in Bucharest.
Crama Domnească ★ 4.1
lipscani · Strada Șelari 13-15, Old Town, București
Crama Domnească sits in the cellar of the Princely Court on Șelari, the Princely Wine Cellar in Bucharest, with live folk and house wines by carafe.