Tripe soup

I made my soup with parboiled tripe because i didn't find fresh tripe. If you decide to cook fresh tripe here is what you need to do: wash it very well and rub it with salt and white vinegar.Let it like this over night in cold water mixed with vinegar and baking soda. After this wash it again for two, three times and cut it in wanted sizes.

• I started by washing the beef knuckle and tripe. I put them to boil in two different stock pots with plenty of water. Remember to remove the foam from the knuckle from time to time.

• My tripe being parboiled it only took one hour to boil it. The knuckle takes more time to boil. After i removed the foam a few times i added the veggies, without chopping them, bay leaves, peppercorns and i waited until the veggies were properly boiled.

• After that i removed them along with the knuckle and i strained the stock.
• I took another stock pot and i started making a sauce by mixing cream with one egg yolk at the time. After i stirred all six egg yolks i started adding stock. First the beef stock and after that tripe stock. I added one ladle after another until the sauce got thinner. It is important to add more beef stock than tripe because with the beef i boiled the veggies which give the soup taste.

• I added the tripe pieces and some more beef stock until my soup was at the right consistency.

• Remember to let the two types of stock to cool a bit before adding them over the sauce.
• I grated one carrot and fried it a little in one tablespoon of oil. After that i strained the carrot and added the colorful carrot oil over my soup. It will give it a nice color.

• At the end i added vinegar and crushed garlic. Add just a little and let your guests spice it to their taste.

• Serve it with pickled peppers, garlic sauce and a hot chilli pepper and sprinkle some fresh parsley.

Enjoy your meal!

Tips:

1. Be careful not to boil the soup when you reheat it because it might break.