I washed and cleaned the beef shank and tripe well, making sure to remove any impurities. After cutting the tripe into 4-5 pieces, I prepared a large pot with cold water, adding about 100 ml of vinegar and a tablespoon of baking soda. This combination not only helps clean the tripe but also gives it a more pleasant taste. I let the tripe sit in the refrigerator for 3 hours to marinate well in that solution.
After the time passed, I rinsed the tripe under a stream of cold water, then quickly blanched it to remove any residue. Next, I put the tripe and shank in a large pot with fresh water, letting them boil over medium heat. It is important to remove the foam that forms on the surface to achieve a clear and tasty soup. After a few hours of boiling, when the water level decreased, I topped it up with hot water, ensuring that the ingredients were always covered.
After about two hours, the shank was cooked, so I took it out of the pot and let it cool. About five hours later, when the tripe was almost cooked, I added the cleaned and washed vegetables, along with a little salt and a few bay leaves for flavor. I also added half of the garlic head, leaving it whole to allow the flavors to infuse gradually.
When the tripe was well cooked, I removed it, let it cool slightly, and then sliced it thinly. The soup was strained, keeping two ladles of it for later use. The rest of the soup was brought back to a boil along with the strips of tripe.
In a separate bowl, I whisked the egg yolks well with a whisk, mixed them with sour cream and the two ladles of cooled soup, obtaining a creamy mixture. I poured this mixture into the pot with the soup, stirring continuously to perfectly homogenize it. I added vinegar to taste, seasoning with salt and pepper, and let it boil for a few moments to integrate the flavors.
To add a touch of flavor, from the remaining garlic, I prepared a garlic sauce, which I kept to add to the plate when serving. This traditional recipe, with rich flavors and a creamy texture, will surely delight all who savor it.
After the time passed, I rinsed the tripe under a stream of cold water, then quickly blanched it to remove any residue. Next, I put the tripe and shank in a large pot with fresh water, letting them boil over medium heat. It is important to remove the foam that forms on the surface to achieve a clear and tasty soup. After a few hours of boiling, when the water level decreased, I topped it up with hot water, ensuring that the ingredients were always covered.
After about two hours, the shank was cooked, so I took it out of the pot and let it cool. About five hours later, when the tripe was almost cooked, I added the cleaned and washed vegetables, along with a little salt and a few bay leaves for flavor. I also added half of the garlic head, leaving it whole to allow the flavors to infuse gradually.
When the tripe was well cooked, I removed it, let it cool slightly, and then sliced it thinly. The soup was strained, keeping two ladles of it for later use. The rest of the soup was brought back to a boil along with the strips of tripe.
In a separate bowl, I whisked the egg yolks well with a whisk, mixed them with sour cream and the two ladles of cooled soup, obtaining a creamy mixture. I poured this mixture into the pot with the soup, stirring continuously to perfectly homogenize it. I added vinegar to taste, seasoning with salt and pepper, and let it boil for a few moments to integrate the flavors.
To add a touch of flavor, from the remaining garlic, I prepared a garlic sauce, which I kept to add to the plate when serving. This traditional recipe, with rich flavors and a creamy texture, will surely delight all who savor it.
Ingredients
3.5 kg fresh beef belly, a veal shank, 5 onions, 2 carrots, 2 bell peppers, a piece of celery, a parsnip, a large head of garlic, 800 ml of heavy cream, 9 egg yolks, salt, pepper, 2 bay leaves, vinegar