Blachindla

Instructions

1. Rinse the tripe in cold water, then cut it into strips 2 cm wide. Peel the onion, carrots and parsley root.
2. Place the tripe in a large saucepan with the stock, the whole onion, the carrots, the parsley root and the bay leaf, then bring to the boil.
3. Skim the surface, lower the heat and simmer, covered, for about 1 hour 45 minutes, until the tripe is very tender.
4. Remove the onion, root and bay leaf. Dissolve the flour in a little cold stock to avoid lumps, then pour the mixture into the soup, stirring.
5. In a bowl, whisk the eggs with the lemon juice and vinegar, then gradually add a ladle of hot stock while whisking.
6. Pour this mixture into the pan off the heat, stirring constantly so the egg does not scramble. Add the crème fraîche and salt.
7. Crush the garlic, add it to the soup and let it rest for 2 minutes without boiling. Serve very hot with pepper and sliced chilli.