A traditional soup enriched with a garlicky egg tempering, made from long-simmered tripe. Drunk with garlicky water and vinegar, this classic is a filling flavor especially for winter and late-night tables.
Boil the cleaned tripe for a long time in plenty of water, changing the water several times, until thoroughly soft, then cut into small pieces.
Melt the butter in a pot and sauté the flour until the raw smell is gone, gradually whisk in the boiling liquid to get a lump-free consistency, then add the tripe and salt.
Whisk the egg yolk and lemon, temper with a few ladles of hot soup, then stir into the soup and heat without boiling. Caution: Do not boil, or the tempering mixture will curdle.
Mix the crushed garlic with a little water and serve alongside the vinegar in separate bowls; everyone adds it to their own taste.
Important: Clean the tripe thoroughly, changing the water several times, and boil it for a long time; patient simmering is the only way to remove the odor and soften it. Add the egg-lemon tempering without boiling, equalizing the temperature first. Contains egg and gluten (flour); garlic water and vinegar are served on the side.
If you boil the tripe in a pressure cooker, you significantly shorten the cooking time; boiling that takes hours with the traditional method finishes much faster in a pressure cooker.
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