How to make
Heat the beef broth and add the chopped tripe. Add another 2 cups of water. Boil on low heat for about 10 minutes.
Make a thickener, by melting the butter and adding the finely chopped carrot.
When the carrot softens, add the flour and mix. Remove the pan from the heat and add 3-4 tbsp. from the broth.
Stir and pour it into the pot with the tripe. Make the thickener, by beating the eggs and adding the yogurt.
Pour it in a thin stream, at a lower temperature, so that the thickener doesn't lump up.
Serve it with garlic, vinegar and chili peppers.
The tripe soup with carrots is ready.
