How to make
Tripe soup is prepared differently in every part of the world and even in every household. I suggest you try this soup by my recipe, which, whether some would call it original or not, is incredibly tasty and the best in my opinion.
First, clean and wash the tripe well, cover it with hot water and leave it on the stove, until it boils for 5-10 minutes. Replace the water with fresh hot water and place it back onto the heat, by adding the beef bone, black pepper grains, salt and the peeled onions and carrots (whole).
Boil for 3 hours or until the tripe has completely softened (over low to moderate heat). Add water from time to time.
Remove the cooked tripe and leave it to cool and cut it into pieces and strain the broth, by removing the bones and vegetables from it.
Return the broth and the tripe back onto the heat (low heat) and prepare the mixture separately, by beating the yolks with a little salt, yoghurt and 1-2 scoops of the broth. Put this mixture on low heat for a short time, until it thickens without boiling it much, it only needs to be boiled for a little while.
Pour the thickener along with the milk to the soup and remove it from the heat. If the milk boils, it could lump up. This will not affect the taste, but it will affect the look of the soup. Dilute with more water to the desired density, because the broth becomes quite thick.
Melt the butter with the oil over a moderate heat and if you think the fat is too much, you can reduce it. I personally like more of it, so that a thick layer forms on the soup, but it's a matter of taste. Once the fat is slightly fried, pour the paprika all at once, stir very briefly and immediately add it to the tripe soup.
If you have stomach problems and you do not tolerate fried paprika, you can grate a carrot, add it to the butter and oil and as soon as it is fried and releases its color, add it to the soup, by straining it.
Serve the soup hot with crushed or grated garlic, drizzled with vinegar and a pinch of salt.
Separately put hot pepper flakes, cayenne pepper or another suitable spice for tripe soup, so that everyone can season their portion as they like.
The tripe soup with boiled thickener is wonderful!
Note: I have never had to thicken the tripe soup with flour, since it turns out too thick and dense without it and I have to add water to even dilute it further.
