İşkembe çorbası (Turkish tripe soup)

Instructions

1. Rinse the tripe in cold water, cut it into thin strips and blanch for 5 minutes in boiling water, then drain.
2. Put the tripe in a large pot with the water, the whole onion and the carrots, then bring to the boil and skim.
3. Cover and simmer for 2 h 30 to 3 h, until the tripe is very tender.
4. In a saucepan, melt the butter, add the flour and cook for one minute, then dilute with a bowl of hot broth to make a smooth white sauce.
5. Mix the milk with the egg yolks and vinegar, then slowly pour into the white sauce while whisking off the heat.
6. Pour this liaison into the pot, stir without boiling and adjust the salt and pepper.
7. Make the garlic butter: melt the butter, crush the garlic into it and stir in the paprika off the heat.
8. Serve the soup very hot, with a drizzle of garlic butter over each bowl.