FoodieAtlas
Recipes around the World
In a large pot, place the beef bone and cover with water. Bring to a boil, then reduce the heat and simmer for 1-2 hours to make a broth.
While the broth is cooking, clean the beef tripe thoroughly under cold running water.
In another large pot, bring water to a boil and blanch the tripe for 5 minutes. Drain and rinse under cold water.
Add the cleaned tripe to the simmering broth and continue to cook for an additional 1-2 hours until the tripe is tender.
In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion, diced carrots, and celery. Cook until softened, about 5-7 minutes.
Add the minced garlic to the vegetables and cook for another minute.
Stir the sautéed vegetables into the pot with the tripe and broth. Add the dried thyme, bay leaf, salt, and black pepper. Simmer for 10 minutes.
In a bowl, whisk together the sour cream and egg yolks.
Gradually add a few ladles of hot broth to the sour cream mixture to temper it. Stir well.
Slowly pour the tempered sour cream mixture back into the soup, stirring constantly to prevent curdling.
Add white vinegar to taste, adjusting for desired sourness.
Ladle the soup into bowls. Garnish with freshly chopped parsley, minced garlic, and sliced hot chili peppers if desired.
Enjoy your meal!