In a pressure cooker with a capacity of at least 6 liters, gather the necessary ingredients to prepare a delicious bone soup. These include beef bones, vegetables such as carrots, celery, and onion, along with your favorite spices like pepper and bay leaves. Fill the cooker with 3.5-4 liters of water, ensuring that the level does not exceed 3/4 of its capacity to allow steam and necessary cooking pressure to form. After putting on the lid, seal it well and set the pressure to maximum. When the pressure indicator rises, reduce the heat to minimum and let it simmer for an hour, periodically ensuring that the pressure is maintained.
Meanwhile, prepare the beef tripe. Fill a pot with water and bring it to a boil. Clean the tripe of fats, then wash it well and boil it for 10 minutes. After this interval, strain the tripe and let it cool for a few minutes. Using a knife, clean the tripe again, removing any impurities. Bring the water back to a boil in a separate pot and boil the tripe for another 20 minutes. After boiling, strain the tripe, discarding the water, and wash it again to eliminate any trace of odor.
Once the bone soup is ready, turn off the heat and wait for the pressure indicator to drop completely. Strain the soup, removing the used vegetables and bones. In a saucepan, melt a little butter and sauté the onion and carrot over low heat for 10-15 minutes, stirring occasionally. Add your favorite spices, crushed garlic, and season to taste. Let it warm for another minute, then add the sautéed vegetable mixture to the pot with the strained bone soup.
In the pressure cooker, add the tripe cut into strips, peppercorns, bay leaf, and enough water to cover them. Boil everything for 17-20 minutes, following the safety instructions for using the pressure cooker. Once the tripe is well cooked, remove it from the cooker, let it cool slightly, and then cut it into strips according to your preferences. Place the strips of tripe in the pot, bring everything to a boil, then remove from heat and let it sit for 10-15 minutes.
In the meantime, carefully remove the fat from the surface. In a bowl, combine the egg yolks with sour cream, gradually adding two ladles of soup to temper the mixture. Mix well, then pour the egg and sour cream mixture into the pot with the soup, gently stirring to integrate the ingredients. Adjust the seasoning if necessary, and add a little freshly chopped parsley for extra flavor. The soup is now ready to be served, promising an unforgettable culinary experience.
Meanwhile, prepare the beef tripe. Fill a pot with water and bring it to a boil. Clean the tripe of fats, then wash it well and boil it for 10 minutes. After this interval, strain the tripe and let it cool for a few minutes. Using a knife, clean the tripe again, removing any impurities. Bring the water back to a boil in a separate pot and boil the tripe for another 20 minutes. After boiling, strain the tripe, discarding the water, and wash it again to eliminate any trace of odor.
Once the bone soup is ready, turn off the heat and wait for the pressure indicator to drop completely. Strain the soup, removing the used vegetables and bones. In a saucepan, melt a little butter and sauté the onion and carrot over low heat for 10-15 minutes, stirring occasionally. Add your favorite spices, crushed garlic, and season to taste. Let it warm for another minute, then add the sautéed vegetable mixture to the pot with the strained bone soup.
In the pressure cooker, add the tripe cut into strips, peppercorns, bay leaf, and enough water to cover them. Boil everything for 17-20 minutes, following the safety instructions for using the pressure cooker. Once the tripe is well cooked, remove it from the cooker, let it cool slightly, and then cut it into strips according to your preferences. Place the strips of tripe in the pot, bring everything to a boil, then remove from heat and let it sit for 10-15 minutes.
In the meantime, carefully remove the fat from the surface. In a bowl, combine the egg yolks with sour cream, gradually adding two ladles of soup to temper the mixture. Mix well, then pour the egg and sour cream mixture into the pot with the soup, gently stirring to integrate the ingredients. Adjust the seasoning if necessary, and add a little freshly chopped parsley for extra flavor. The soup is now ready to be served, promising an unforgettable culinary experience.
Ingredients
For the bone soup: 1 beef bone, 1 beef tail, 2 tablespoons of white/red wine vinegar, 1 parsley root, 1 carrot, 1/4 cup of celery root, 3 crushed garlic cloves. For the soup: 1.5 kg of pre-cooked tripe without glaze, 40 g of butter or lard, 1 onion finely chopped, 2 finely grated carrots, 3 small finely grated garlic cloves, 1 teaspoon of fresh thyme or 1/2 teaspoon of dried thyme, 1/2 teaspoon of marjoram, 1 tablespoon of lovage, 1 bay leaf, 5 black peppercorns, freshly ground black pepper, sea salt or fine pink salt, 300 g of sour cream (between 20-30%), 3 homemade or organic egg yolks, 1/2 tablespoon of finely chopped green parsley.