How to make
Soak the thoroughly cleaned and scraped with a knife beef tripe in cold water for 5-6 hours, changing out the water every 2 hours. Add 2/5 cup (100 ml) of vinegar to the last portion of water to remove any odours. Then parboil the tripe in boiling water for 2-3 minutes, wash it again, put it in a deep pot and pour about 2 quarts of cold water in.
Boil on high initially, and after it comes to a boil - on low heat. Remove the boiled tripe from the broth, drain it, then chop it with a cleaver. To the strained broth, add the thickening agent of yoghurt and whipped egg, salt and roux of oil and paprika. Boil briefly and add the tripe.
Upon serving, separately present it with crushed garlic with vinegar, as well as cayenne pepper separately, too.
