• Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own caracter
• It has been mainly influenced by Turkish and a series of European cuisines in particular from Balkans, or Hungarian cuisine as well as culinare elements stemming from the cuisines of Eastern and Central Europe.
• Tripe soup – It’s one of the romanian traditional foods:
• 1 kg of beef bonus
• 2 kg of frozen or fresh belly
• 3 bay leaves (it’s optional)
• 1 tablespoon of black peper
• 4 L cold water
• 4 tablespoons of salt
For the final:
• 1 finely grated carrot
• 15 garlic cloves (crushed)
• 6 yolks
• 400 ml liquid cream for cooking (30% fat)
