Romanian Tripe Soup (Ciorba de burta)

Tripe soup

1 kg beef or veal stomach (tripe)
1 big garlic head
2 egg yolks
lovage, salt, pepper
500 gr vegetable soup (made out of 2 onions, 2 carrots, 2
parsnips)
100 ml vinegar
200 ml sour-cream
1 bell pepper (optional)
1 tomato (optional)

Boil the stomach in 5 l. of water with some beef bones to obtain a
tasty broth. Remove the foam from time to time. Wash the stomach, cut
it small pieces, throw away the fatty parts, clean the wrinkled skin
and scrape it with maize flour and vinegar. Leave it over the night in
cold water with 1 spoon of dicarbonate. Boil it the next day in the
same broth. Scrap the carrots, onions, parsnips. After 3 hours, remove
the stomach from fire and cut it julienne. Chop the stomach, vegetables
and put all on fire with vinegar for another hour. Boil until water is
evaporated by half.

Mince the garlic with salt, yolks, sour-cream and a bit of vegetable
soup (remember? those 2 of each vegetables, see ingredients) and pour
over the boiling stomach. Add pepper, freshly chopped lovage. Eat it
hot with chilies or olives, garlic sauce, vinegar, sour-cream etc.


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