BUCHAREST, Romania -- During the “Bucharest
Food Festival”, “Scandia"
Sibiu cooked a 279.49 US gallons (1058 liters)
pot of “Traditii” tripe soup – setting the world record for
“Eight Chefs have cooked it for
seven hours. They worked hard, but is was worth, as we established
a world record for the Largest
Tripe Soup," said the organizer of the event.
"It is a traditional dish, that people do
not prepare often at home."
"The 1.058 litres that we prepared (over
5.000 helpings) were eaten in no time” – explained the chef who
supervised the preparation of the Largest
“This type of dish – the tripe soup – has
been in the Scandia
portfolio for ten years and the Romanians are devoted consumers.
Due to this, our sour soup range increased and we have four
types of soup at present. After setting the world record for
Tripe Soup, we hope to become renowned worldwide”,
declared the Scandia
“We were glad because we established the world
record for the Largest
Tripe Soup, but also because the visitors ate heartily
our soup” said the Chef.
The ingredients for the Largest
- 420 kilograms of beef tripe
- 150 kilograms bone joints
- 50 kilograms of carrots
- 50 kilograms of onion
- 50 kilograms of celery
- 35 kilograms of red peppers
- 35 kilograms of vinegar
- 10 litres of oil
- 100 litres of sour cream
- 8 kilograms of salt
- 500 grams of pepper
- 10 kilograms of garlic
- 1.400 eggs
Tripe Soup around the world You may have known, for example, that
many Americans use tomato juice and eggs to cure the aftermath
of a long night out on the town. But did you know that in
Romania they use tripe soup? As in cow's stomach tripe? Tripe
soup is also a "cure" in Mexico, where it's called menudo.
Beef tripe (a part of the cow's stomach),
which certain white Americans raise an eyebrow at in Chinese
restaurants, is also eaten in various part of Europe:
- from France, we have Tripes a la mode
de Caen, a recipe that uses tripe AND calf's feet;
- then there is baked tripe from Ireland;
- and Soupa
soup) from Greece Tripe soup is a specalty along the Black
Sea coast. Mexicans believe that tripe soup (Menudo) cures
Tripe soup (skhembe chorba) takes as its
basis the thick lining of the cleaned stomach of cattle, prepared
with milk and seasoned with vinegar, garlic and hot peppers.
During the Ottoman yoke, the sultans allegedly preferred tripe
soup made by Bulgarian cooks.
Perhaps in 20 years, dishes such as kielbasa (sausage),
flaki (tripe soup) and golabki (stuffed boiled cabbage leaves)
could rival chicken tikka masala and crispy duck on our shopping
"The huge demand for Polish delicacies in Britain
has overwhelmed us to the extent that we have exceeded our
original expectation by tenfold," said Tesco's Polish
food buyer Kaska Teofilak.