Ciorbă de burtă

Instructions

1. Rinse the tripe, cut it into thin strips about 3 cm long and boil for 10 minutes in water, then discard that first water.
2. Return the tripe to 2 liters of fresh water with the veal foot, onion, carrots, parsley root, bay leaves and peppercorns.
3. Simmer gently for 2 to 3 hours until the tripe is very tender, skimming from time to time.
4. Remove the veal foot and vegetables, keep the broth, then return the carrots, sliced into rounds, to the soup.
5. Dissolve the flour in a little cold water, pour it into the soup while stirring, then add the vinegar, salt and green chilies.
6. In a bowl, whisk the egg yolks with the crème fraîche, then add a ladleful of hot broth while stirring to keep the yolks from curdling.
7. Pour this mixture into the soup off the heat, stir gently without letting it boil, and adjust the acidity and salt.
8. Serve very hot with crushed garlic and lemon on the side.