How to make
Clean the gizzards and put them to boil in slightly salted water along with the beef bone. After about 30 minutes, add the chicken legs and add hot water so that all the products are well covered.
Boil for another 30 minutes or until the meat is cooked through. Remove everything from the broth and debone the chicken legs, cut them into pieces, along with the gizzards and place them back into the dish.
Beat the yolks with the yogurt and dilute with the milk. Pour that into the hot broth and stir. Add additional salt to your taste.
Lightly fry the oil with the butter so that it boils. Remove from the heat, wait a few seconds and pour the paprika.
Shake and immediately pour it into the soup. Serve the prepared tripe soup hot with chili peppers and crushed garlic diluted with vinegar.
Enjoy your meal!
