Put the bones and beef in a soup pot, pour 3 litres of cold water and boil it. Add the bay leaves, sea salt, and peppercorns, let it simmer at medium temperature for an hour.

After cooking, remove the meat and bones from the broth strain the liquid into a bowl.

Put the beef tripe in the same soup pot, pour over the beef broth and fill it with water. Add the whole onion and one carrot, and boil for half an hour.

Grate the carrots on the small grater. Heat the sunflower oil in a frying pan and fry the grated carrots—season with sea salt, sweet paprika and fry for 3 minutes.

After the beef belly soup has been boiled for about twenty minutes, add the sauteed carrots, mix and simmer for another ten minutes.

Put two egg yolks in a bowl, grate over the garlic cloves, add the cream, and mix well with a whisk until I get a uniform liquid paste.

Take the pot off the heat and let the soup stop boiling. With a spoon, take the hot soup and add it over the thickening, stirring and continuing until the thickening temperature rises to hot.

Slowly pour the thickness into the pot, stirring gently, until everything is incorporated and we get a creamy soup.

Taste the tripe soup, and if you need more seasoning, I add sea salt and a vegetable mix for soups.

Serve hot with the addition of sour cream, a drop of vinegar and necessarily with hot pickled chilli peppers and fresh bread.