How to make
The first important step in preparing a good tripe soup is to clean the tripe itself.
You can do this yourself by pouring boiling water and scraping it and then soaking it in vinegar and a few teaspoons of baking soda for 30 minutes. This procedure is repeated two or three times, as the tripe is washed like a garment and soaked again.
There are other ways to clean it, but in general it is still time consuming, so you have the opportunity to choose the option to buy it already clean, heat treated and bleached. Even in this form, however, it is good to boil it once and throw away the water.
Another thing that would save you a lot of time is to boil the tripe in a pressure cooker. In this recipe we will focus on this option.
Put it in a pot, along with the bone, allspice and black peppercorns and pour cold water so that it covers 3-4 fingers of it.
Boil for 1 hour, but keep in mind that given the quality of the tripe, you may need to boil it longer. Sometimes on the market instead of beef we are offered veal, for example and it is harder to cook. Try it, in order to see if it has softened well and if necessary, boil it for another 20-30 minutes, then leave it cool in the pot without opening it. It should become soft enough to melt in your mouth.
Strain the broth and remove the bone and cut the tripe into pieces of the size you like. If your broth looks very greasy, leave the fat to settle on the surface and remove it.
Put the broth with the tripe back onto the stove and heat it along with the milk and now is the time to add as much salt as you like.
Beat the yolks separately with the yoghurt (some will say that it is made with only one type of yogurt, but I prepare it this way and this is the most delicious and good option for me). Pour this mixture into the pot along with the hot food and stir. Leave it to simmer over low heat.
Heat the oil over a moderate to low heat and when the bubbles start to come out (without allowing it to burn), pour the paprika, shake the pot to spread it everywhere and fry for a few seconds and immediately remove from the heat and pour it into the broth.
Serve the tripe hot with crushed garlic, mixed with vinegar and hot coarsely ground paprika.
Enjoy your meal!
