Creamy Vegetable Tripe Soup
This is a creamy soup with sour cream and a lot of garlic. It's well worth a try as it is rich, creamy and full of flavor.
Ingredients
- 3 lb. beef tripe strips, precooked
- 1 veal bone
- 2 carrots
- 1 turnip
- 2 parsnips
- 1 onion
- 5 tbsp. vinegar
- 16 oz. sour cream
- 2 egg yolks
- 5-6 cloves of garlic
- salt to taste
Directions
- Wash the tripe strips well. Put them in a large pot with 12-14 cups of water and veal bone. Add 1 tsp salt and 1 tbsp vinegar and simmer for 2 hours over medium heat, until tripe is tender.
- Add all vegetables, except garlic, peeled, but not chopped. Cook for 30 minutes.
- Remove vegetables.
- Mix minced garlic with yolks, sour cream and few tablespoons of hot soup.
- Pour into pot and stir well. Add 4 tbsp vinegar and salt to taste.


