Romanian Tripe Soup Recipe

Instructions

1. Fill a large pot with about 4 litres of water.
2. Add 3 carrots, parsnip, onions, bay leaves, and peppercorns to the pot.
3. Bring to a boil and simmer for approximately 30 minutes until the vegetables are soft and cooked.
4. Wash the pre-boiled tripe thoroughly until it's white and has lost all smell.
5. Add the pre-cooked beef tripe to the pot and continue to boil for another 30 minutes.
6. Add the beef stock pots to the pot and stir well.
7. Remove the bay leaves and peppercorns from the soup.
8. Take the vegetables out of the soup and blend them until smooth.
9. Return the blended vegetables to the soup.
10. Grate the remaining carrot and sear it in a separate pan until lightly caramelized.
11. Add the caramelized carrot to the soup pot and boil for another 10-15 minutes.
12. Separately, crush the garlic cloves and mix the paste with 2 tablespoons of water.
13. Add the garlic sauce to the pot.
14. While the soup is slightly cooling down, whisk the egg yolks with the sour cream in a large bowl.
15. Gradually add one ladle of soup at a time to the sour cream bowl while continuously whisking.
16. The sour cream mixture is ready when its temperature matches that of the soup.
17. Pour the sour cream and egg mixture into the soup and mix well.
18. Season with salt to taste.
19. Optional, add slices of pickled bell pepper in the bowl, before serving, for decoration.
20. Serve the soup hot with pickled green chillies, extra vinegar, and sour cream on the side.