Ciorba de burta

Finally is time to cook some traditional romanian food: Tripe Soup
It takes a long time to make it, but it's soo tasty it's worth the wait

1 kg of beef bones, 2 kg frozen tripe, 3 bay leaves, 1 tablespoon black peppercorns, 4 L cold water, 4 teaspoons grated salt
Plus: 1 large carrot grated finely sauteed with 1 tablespoon oil, 15 cloves garlic (crushed), 6 yolks, 400 ml cream for cooking (30% fat)

Place the beef bones in a large pot with 4 L of cold water, 4 teaspoons of salt, bay leaves and peppercorns. Wait for it to start boiling. Pick up the foam from the surface as it forms. Reduce the heat to medium and covered the pot halfway with a lid, let it boil for 2 hours. After 2 hours, take the bones out and strain the soup.
Wash the tripe stripes, drain them and add them to the filtered soup. Put the pot back on the fire and bring it to a boil. Boil the tripe for another 20-30 minutes.
Until the soup boils again, grate a carrot on a fine grater and sautee it with 1 tablespoon of oil, for 10 minutes, stirring constantly. Add it to the soup and boil it for another 15 minutes.
Mix the crushed garlic with the cream and eggyolks. Temper the mixture by adding a laddle of hot soup and then pour it over the rest of the soup. Mix well, add salt if necessary.
Serve with a little bit of vinegar.

Crochete de cartofi dulci cu mozarella

500-600 g sweet potatoes peeled and grated, a finely chopped white onion, 100 ml vegetable stock soup, 30 g butter + a tablespoon of oil, mozzarella, 100-150 g panko, salt, pepper, frying oil

Saute the onion together with butter and oil in a wide pan with high walls, then add the potatoes. Fry for about 3-4 minutes, then pour the soup. Boil everything until the liquid drops completely. When it is ready, it is cooled, blend it and add the egg and 50 gr breadcrumbs.
Cut the mozzarella in small cubes. Form a ball of potatoes with the cheese inside and roll it in the rest of panko. Fry in sunflower oil until is golden brown.

Orzo recipe with saffron, chorizo ​​and spinach

I saw this recipe in a video and decided to give it a try. Such an easy and tasty dinner

1½ tablespoon olive oil, 250g cooking chorizo, roughly chopped, 1 onion, finely chopped, 200g cherry tomatoes, 2 garlic cloves, mashed, 500 ml poultry broth, good pinch of saffron, 250g orzo pasta, 125g washed spinach leaves, torn, 2 tablespoons of chopped parsley

Heat the olive oil and sauté the chorizo ​​and onion until the onion is tender and golden. Add the tomatoes and cook them until they are blistered and start to burst. Stir in the garlic and cook for a few more minutes.
Add the broth and saffron – stirring to help the saffron color the broth – and bring to a boil, then add the orzo.
Season, reduce the heat to medium-low and cook, uncovered, for 10 minutes. You can stir several times to keep the pasta from sticking, but try not to overdo it. At the end, the broth should be absorbed, and the pasta becomes soft, but with a little firmness. If there is no more broth before cooking the orzo, add more water.
Stir in the spinach, which will wilt. Sprinkle with parsley and adjust the seasoning.