To remove the tripe smell

1. Unfreeze the tripe and add in enough water to cover. Stir in the salt and soda bicarbonate. Let sit for 12-24 hours in the fridge.

   If you feel that it needs more washing, use coarse salt, a spoon, and a brush with strong bristles.

   For me, this was not the case, but when you buy frozen tripe you can have surprises. I like the tripe (rumen) that looks like a fluffy blanket. This one was smoother, but the taste is the same, is just a bit of difference in texture.

   I used a large casserole, put the lid on, and kept it in the fridge until the next day.

   

The soup

1. Boil the bones (joints) with 2 tbsp salt, whole pepper (put just 1 tbsp if you want your bone broth to be lighter in color), and the bay leaves, for 2.5 - 3 hours, or until the cartilage on the bones begin to curl (or is easy to remove from bones).

   This is the most important part, giving taste and texture to the soup. You can boil the bones the day before. In this case, remove the fat floating on top before continuing.

   

2. Boil the tripe with 1 tbsp of salt for 40-60 minutes.

   

3. Is not necessary to remove the foam. The proteins in the soup will stick to the pot

   

4. Let the tripe cool and clean the fat, then cut in fine slices.

   

5. Finely grate the carrot and fry in 3 tbsp heated oil.

   

6. Fry on high heat for 5-7 minutes or until the liquid from the carrots evaporates. Add 100 ml water and boil for another 5-7 minutes or until almost all the liquid evaporates.

   

7. Check if the bones are boiled enough (the cartilage come off bones) and if yes, strain the soup.

   

8. Clean the sinews and the gelatinous part from the bones. Separate the meat from the gelatinous part.

   

9. Dice the gelatinous bits and boil for 30-40 more minutes, with the bones, in the pressure cooker. You can skip this step if you add this time at point 2.

   

10. Strain the soup again and remove the fatty layer floating on the surface.

    

11. Boil the gelatinous part with the carrot and the tripe. Boil until the tripe has the desired consistency, in the pressure cooker, without the lid.

    

12. Peel the garlic cloves, wash and pass through a garlic press, then mix with 1 pinch of salt for about 1 minute.

    

13. Mix the egg yolks with the cooking cream.

    

14. After the tripe is well cooked, stop the heat and add the garlic (or the garlic in a tea infuser ball, in which case you have to let the garlic infuse until the soup cools).

15. Add a ladle of soup at a time over the egg and cream mixture until about half of the soup is mixed with the egg yolks and cream.

    

16. Add the mixture back in the pressure cooker and mix for about 1 minute, to avoid scrambling the eggs.

17. Serve with vinegar, pickled chilies, and more cream if you want. Sprinkle with freshly chopped parsley, for a plus of color.

    

Enjoy!