Tripe Soup

5:00 pm on 24 November 2013


  • 3 kg. beef tripe
  • 1 kg. lamb bones
  • 1 onion
  • 2 carrots
  • 1 green capiscum
  • 500 gr. cream
  • 6 egg yolks
  • 2 lemons
  • greens
  • 5-6 cloves of garlic


Boil the lamb bones and remove the foam from time to time. Meanwhile prepare the vegetables: cut the onion in half, peppers, carrots are scraped on the small scraper. Fry the carrots in oil.

When the bones are half cooked, must be removed from the water and the meat separated. Added the vegetables in the water in which the bones were boiled, except carrots, boil for 15 minutes, strain the broth and then add the cut strips beef tripe, the meat removed from the bones and carrot fried.

Allow to boil well, stop the fire, allow a little to cool; in the meantime is made the garlic sauce and added to the soup. Beat yolks with sour cream and lemon juice. This composition is put over the tripe soup. It fits with salt and greenery for taste. Enjoy!


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