My Romanian tripe soup recipe with lots of sour cream and garlic is preferred by the men in my family and my entourage.
Make the Beef Stock
Put the bones and beef in a pot, pour 3 litres of cold water and boil it. Add bay leaves, sea salt, and peppercorns and simmer for an hour.
Strain the Beef Stock
Remove the meat and bones from the broth, and to have a clear soup without impurities, strain the beef broth into a bowl.
Boiling the Trip
Put the beef tripe in the same soup pot, pour over the beef broth, and fill it with water. Add the onion and the carrot, and boil a half an hour.
Fry Grated Carrots
Heat the sunflower oil in a frying pan and fry the grated carrots. Season with sea salt and sweet paprika and fry for 3 minutes.
Add the Carrots to the Soup
After the beef belly soup has been boiled for about twenty minutes, add the sauteed carrots, mix and simmer for another ten minutes.
Make a Thickener
Make the thickening from egg yolks, grated garlic cloves and sour cream, mix well with a whisk until you get a uniform liquid paste.
Tripe Soup is Ready
Rise the thickening temperature to hot and pour it into the pot, stirring gently, taste the soup, and add more sea salt and vegetable mix.
Serving the Soup
Serve hot with the addition of sour cream, a drop of vinegar and necessarily with hot pickled chilli peppers and fresh bread.