Ciorbă de burtă cu rasol de vită (Romanian tripe soup)

Ingredients

• 1.2 kg bone-in beef shank
• 5000 ml water
• 2 large carrots (400 g)
• 2 parsley roots (200 g)
• 2 slices of celery (100 g)
• 2 potatoes (300 g)
• 2 medium onions (300 g)
• 1 red bell pepper (150 g)
• 1 yellow bell pepper (150 g)
• 2500 ml water
• 500 g boiled beef tripe
• 1500 ml water
• 1 large head of garlic (60 g)
• 2 teaspoons salt
• 5 egg yolks
• 350 g sour cream
• 60 ml vinegar

Preparation

1. Pat the beef shank dry with paper towels. Put it in a pot of at least 8 l with 5000 ml cold water, bring to a boil and simmer over low heat for 120 minutes. 2. Add half the vegetables: 1 carrot, 1 parsley root, 1 slice of celery, 1 potato, 1 onion, half the red pepper and half the yellow pepper. Simmer for another 60 minutes, until the meat is tender. Remove the shank and finely chop the meat from the bone. 3. In a 4 l pot, add the other half of the vegetables: 1 carrot, 1 parsley root, 1 slice of celery, 1 potato, 1 onion, half the red pepper and half the yellow pepper. Add 2500 ml water and simmer for 30 minutes, until the vegetables are soft. 4. Separately, simmer 500 g boiled beef tripe in 1500 ml water over low heat for 35 minutes. Drain it, leave it to cool for 30 minutes, then cut it into thin strips. 5. Strain the beef shank broth and keep no more than 3000 ml. Bring the broth to a boil in the large pot and boil for 5 minutes. Crush 60 g garlic with 1 teaspoon salt, add it to the pot, turn off the heat and cover. 6. Remove the cooked vegetables from both batches. Finely chop them, leaving out the potatoes, onions and yellow pepper. Strain the garlic broth through a fine-mesh sieve into a pot of at least 6 l. Add the chopped vegetables, tripe strips and meat from the shank. Heat over low heat for 10 minutes, until the broth just starts to simmer. 7. Strain the vegetable broth, keeping all of it, about 2 l. Take the sour cream out of the fridge 15 minutes beforehand. Bring the vegetable broth to a boil in 5 minutes. Mix 5 egg yolks with 350 g sour cream, then gradually pour in the hot broth, one ladleful at a time, stirring constantly. 8. Pour the egg yolk mixture into the boiled vegetable broth, then add everything to the pot with the meat broth. Let it simmer very gently for 5 minutes, until a few small bubbles appear. Season with 1 more teaspoon salt and 60 ml vinegar.