Beef Tripe Soup

🛒 Ingredients

• Cooked Beef Tripe 150 g · 127 kcal
• Beef Broth 350 g · 28 kcal
• Onion 30 g · 12 kcal
• Carrot 30 g · 12 kcal
• Garlic 10 g · 15 kcal
• Vegetable Oil 5 g · 44 kcal
• Sour Cream (15% fat) 30 g · 58 kcal
• Egg Yolk 18 g · 58 kcal

👨‍🍳 Instructions

1. Clean the beef tripe thoroughly, then boil it with a few bay leaves and black peppercorns for 2-3 hours until very tender; drain, let cool, and slice into thin strips.
2. In a large pot, heat the vegetable oil over medium heat and sauté the chopped onion and grated carrot until softened, about 5-7 minutes.
3. Add minced garlic and a pinch of paprika; stir for 1 minute until fragrant, being careful not to burn the garlic.
4. Pour in the beef broth and bring to a simmer, then add the sliced tripe. Cook for another 30 minutes to allow the flavors to meld.
5. In a separate bowl, whisk together the sour cream and egg yolk until smooth. Gradually temper this mixture by slowly adding a ladleful of hot soup, stirring constantly.
6. Carefully pour the tempered sour cream and egg yolk mixture back into the soup, stirring continuously. Do not boil the soup after adding this mixture to prevent curdling.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and a drizzle of white vinegar or chili flakes if desired.