Editing Tripe soup (section)

=== Romania ===
[[File:Ciorba de burta 2.jpg|link=[[:File:Ciorba de burta 2]].jpg|thumb|[[Ciorbă]] de burtă]]
The [[Romanian language|Romanian]] name for the sour tripe soup is ''[[ciorbă de burtă]]'' (from ''[[ciorbă]]'' 'sour soup' < Turkish ''çorba'' + ''burtă'' 'tripe'). The [[Romanian cuisine|Romanian]] ''ciorbă de burtă'' is similar to ''ciorbă de ciocănele'' (soup from pork legs). ''Ciorbă de burtă'' is often thickened with flour, high fat sour cream/creme fraiche and egg yolks, colored with fried grated carrots or peppers, and seasoned with vinegar, high fat sour cream (''[[smântână]]'') and garlic dip (crushed garlic mixed with oil), called ''[[mujdei]]''. The Romanian journalist Radu Anton Roman said this about Ciorbă de burtă: "This dish looks like it is made for drunk coachmen but it has the most sophisticated and pretentious mode of preparation in all Romanian cuisine. It's sour and sweet, hot and velvety, fatty but delicate, eclectic and simple at the same time."<ref>{{Cite book |last=Roman |first=Radu Anton |title=Des poissons sur le sable |publisher=Éditions Noir sur Blanc |year=1997 |isbn=2-88250-062-9 |language=fr |trans-title=Fish on the sand}}</ref><ref>{{Cite book |last=Roman |first=Radu Anton |title=Zile de pescuit |publisher=Editura Cartea Românească |year=1985 |location=Bucharest |language=ro |trans-title=Fishing days}}</ref>

If sour base made of fermented wheat bran called [[Borș (bran)|borş]] is used in sour tripe soup, the sour soup is called a borş, not a ciorbă.<ref>{{cite web |url=http://easteuropeanfood.about.com/od/Romanian-Soups/r/Cabbage-Ciorba.htm |title=Traditional Vegetarian Russian Cabbage Soup (Shchi) |website=about.com |access-date=23 March 2018}}</ref>