Ingredients

• 500 g beef tripe
• 2 kg water
• 2 piece bay leaves
• 4 clove garlic cloves
• 3 tbsp all-purpose flour
• 2 tbsp butter
• 1 piece egg yolk
• 2 tbsp lemon juice
• 1 tsp salt
• 4 tbsp white vinegar
• 2 tsp crushed red pepper flakes

Instructions

1. Clean and prepare tripe

   Thoroughly wash the tripe under cold running water for 5-8 minutes, scrubbing with your hands. Cut into small 2cm pieces using sharp kitchen scissors or knife. The tripe should feel firm and smell fresh, not sour. Do not skip the thorough washing as this removes any residual odors.

2. Boil tripe initially

   Place tripe pieces in a large pot with 1 liter of water. Bring to a rolling boil over high heat for 3-5 minutes. Drain completely and rinse the tripe again with cold water. The water will become cloudy and foamy. Do not keep this first cooking water as it contains impurities.

3. Cook tripe slowly

   Return clean tripe to the pot with 2 liters fresh water, bay leaves, and 2 crushed garlic cloves. Bring to boil over high heat, then reduce to low heat and simmer covered for 90-120 minutes until tripe is very tender when pierced with a fork. Do not rush this step or the tripe will remain tough.

4. Make flour mixture

   In a small pan, melt butter over low heat for 1-2 minutes. Add flour and whisk constantly for 3-4 minutes until mixture is smooth and lightly golden but not browned. The roux should smell nutty and have no raw flour taste. Do not let it burn or turn dark brown.

5. Thicken the soup

   Remove bay leaves from tripe broth. Slowly whisk the flour mixture into the simmering tripe soup over medium heat for 5-7 minutes, stirring constantly until soup thickens to coat a spoon lightly. The soup should be creamy but not paste-like. Do not add flour mixture too quickly or lumps will form.

6. Add egg mixture

   In a small bowl, whisk egg yolk with lemon juice and 2 minced garlic cloves. Slowly add 3-4 ladles of hot soup to this mixture, whisking constantly to temper. Then slowly pour this mixture back into the pot over low heat while stirring for 2-3 minutes. Do not boil after adding egg or it will curdle.

7. Season and serve

   Add salt and taste for seasoning. Keep soup hot over very low heat for 2-3 minutes without boiling. Ladle into deep bowls immediately while steaming hot. Serve with small bowls of vinegar and red pepper flakes on the side. Do not let the soup sit as it continues to thicken.

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