Ciorba De Burta appears as a signature dish in 1 Romania cities. See each city's local variant and where to eat it.
Ciorbă de burtă · Bucharest
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.
Where to eat in Bucharest:
- Caru' cu bere
- Crama Domnească
- Mahala
- Hanu' lui Manuc
- Vatra