Tripe soup (IV)

The tripe and beef bones must be washed very well to remove any impurities and blood. After cleaning them, place them in a large container that can accommodate them, and add about 4 to 4.5 liters of cold water. It is essential to start with cold water to extract as much flavor from the meat as possible. Put the container on medium heat and wait for it to reach boiling point. As the water starts to boil, foam will form on the surface. It is important to remove this foam with a skimmer so that the soup remains clear and tasty.

After removing the foam, let the tripe and meat boil for 15 minutes. At this point, add the cleaned vegetables but leave them whole to retain their flavor. It is advisable to use carrots, parsley, and celery, as well as onion for extra taste. Add a teaspoon of salt and let the soup boil on medium heat for about 70 minutes, or until the beef easily separates from the bones. During boiling, check the soup and skim off the foam if necessary.

After the boiling time has expired, check if the tripe is cooked, then carefully strain the soup into another container, separating the meat, tripe, and boiled vegetables from the sweet and aromatic broth. Cut the tripe into thin strips and the meat into smaller pieces for easy serving. Let the broth cool slightly, but not completely, so that the eggs and sour cream do not coagulate when added.

In a separate bowl, beat two eggs with a little lemon juice and sour cream, mixing well. Start adding a ladle of warm broth to the egg and sour cream mixture, stirring vigorously to avoid lumps. Continue this process until half of the broth is incorporated into the mixture, then pour everything back into the remaining broth. Add the tripe and beef to the egg and sour cream soup, stirring gently.

One of the secrets to a successful tripe soup is sautéing the grated carrot. In a pan with a little oil, sauté the grated carrot until it becomes slightly golden. Use a strainer to separate the carrot from the oil it was sautéed in. Pour the sautéed carrot into the strainer above the soup, and with the help of a ladle, take some of the soup broth and pour it over the carrot a few times. This way, the soup will acquire a pleasant orange color and will look appealing.

At the end, do not forget to adjust the soup for salt. It is recommended to add a teaspoon and a half of salt, but it is best to taste and adjust according to your preferences. Also, it is better to keep the salt handy for each meal so that everyone can adjust the taste to their liking.

To complete the meal, prepare a garlic sauce from crushed garlic, mixed with a little salt and a few drops of oil. Then add about 150 ml of warm water and a few drops of vinegar. Keep the garlic sauce handy so that everyone can add to their taste. This tripe soup, served with garlic sauce and a little vinegar, will surely be a delight for all those who sit at the table.