Ciorbă de burtă

Ingredients

Quantities for 6 servings.

• 1.2 kg Beef tripe, cleaned
• 500 g Beef bones
• 2 piece Carrots
• 150 g Celeriac
• 1 piece Onion
• 12 clove Garlic
• 4 piece Egg yolks
• 300 ml Cream
• 100 ml Vinegar
• 10 piece Black peppercorns
• 2 piece Hot pepper, to serve
• to taste Salt

Method

1. Rinse the tripe several times in cold water, rub it with salt and rinse it again.
2. Boil the tripe in water with half the vinegar for ten minutes and throw away that first water.
3. Cover it with fresh water along with the bones and root vegetables and simmer four hours.
4. Lift out the tripe, cut it into fine strips and return it to the strained broth.
5. Crush the garlic with salt into a paste and let it down with a ladle of the broth.
6. Whisk the yolks with the cream and ladle in hot broth, stirring without stopping.
7. Pour the mixture into the pot off the heat, add the garlic and the remaining vinegar, and warm it through without boiling.