This traditional soup combines long-simmered tripe with an egg-yolk thickener. Served with garlic water and vinegar on the side, it is a hearty favorite for cold weather and late-night meals.
Simmer the cleaned tripe in plenty of water, changing the water several times, until very tender. Then cut it into small pieces.
Melt the butter in a pot and cook the flour until its raw smell is gone. Gradually whisk in the tripe cooking liquid until smooth, then add the tripe and salt.
Whisk the egg yolk with the lemon juice. Whisk in a few ladles of hot soup to temper it, then slowly stir the mixture into the soup and heat without bringing it to a boil. Do not boil, or the egg mixture may curdle.
Mix the crushed garlic with a little water. Serve it in separate bowls with the vinegar so everyone can add them to taste.
Clean the tripe thoroughly and simmer it for a long time, changing the water several times; patient simmering is key to tenderizing it and reducing its odor. Add the egg mixture gradually while balancing the temperature, and do not let it boil. Contains eggs and gluten (wheat flour). Serve with garlic water and vinegar on the side.
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