A traditional Romanian soup with an amazing creamy texture. Bovine tripe with garlic, eggs, wine vinegar and herbs.
500 g of beef tripe
1 liter of meat broth
1 pork foot
2 mountain celery
1 bay leaf
1 tablespoon of white wine vinegar
1 egg yolk
2 cloves of garlic
salt and pepper
To prepare this traditional soup in a broth pot of meat, boil for about two hours the tripe, the pig's foot, the carrot, chopped onions, parsnips, bay leaves and peppercorns.
Then drain the tripe and cut it into strips, filter the broth, join again the tripe (and possibly the meat of the pig's foot) and bring to a boil for 5 minutes.
When cooked, mix the egg yolk separately with the vinegar and garlic crushed, pour it into the broth and serve sprinkling the soup with horseradish grated and finely sliced mountain celery.
Source: Troppa Trippa, Indro Neri, Neri Edizione Firenze, 1996, p.105