How to make it
5 steps. Take it one step at a time.
Place the beef marrow bones, the whole peeled onion, and the parsnip
In a large pot, place the beef marrow bones, the whole peeled onion, and the parsnip. Add 4 liters (about 4.2 quarts) of water and a pinch of salt. Bring to a boil and simmer for about 1 hour, skimming any foam that rises to the surface.
1 hrAdd the pre-boiled tripe strips
Add the pre-boiled tripe strips to the pot. Continue to simmer for another 45-60 minutes until the tripe is very tender. If using raw tripe, this step will take significantly longer (3-4 hours).
1 hrHeat 2 tablespoons of oil
While the soup simmers, heat 2 tablespoons of oil in a small pan. Add the finely grated carrots and sauté for 5 minutes until the oil turns a deep orange. Strain this oil into the soup pot and discard the carrot solids (or add them back if you prefer texture).
5 minRemove the whole onion, parsnip, and marrow bones from the pot
Remove the whole onion, parsnip, and marrow bones from the pot. In a separate bowl, whisk together the egg yolks and sour cream. Gradually add a few ladles of hot soup liquid into the egg mixture while whisking constantly to temper it, then pour the mixture back into the pot.
Turn off the heat
Turn off the heat. Stir in the mashed garlic paste and vinegar. Season with salt and peppercorns to taste. Let the soup rest for 10 minutes before serving. Note: do not boil the soup after adding the garlic and sour cream to maintain the flavor and texture.
10 min
A little kitchen wisdom
Authentic tripe soup should have a vibrant yellow color, which comes from sautéing grated carrots and straining their oil into the pot. Always temper the sour cream and egg mixture carefully to prevent curdling.
