How to make
Pour the cleaned tripe into cold water, add the cleaned beef leg and put them to boil. Once boiling, start to skim the froth, then add spices, chopped onions, zucchini, celery, salt and cook until soft.
Grate the carrots coarsely and fry them in butter and sprinkle with flour. Stir fry and dilute with tripe broth while stirring.
Boil for 15 minutes. Remove the tripe, cut it into small squares, add chopped meat to the beef cubes and transfer the mixture into another saucepan.
Add the egg yolk, beaten with lemon juice, into the carrot mixture, mix well and pour over the tripe and heat on a low heat for 10 -15 minutes without boiling.
