| Ingredients | for 10 servings | for 100 servings |
|---|---|---|
| Beef tripe | 3 kg | 30 kg |
| Beef shank | 1 kg | 10 kg |
| Carrots | 0,15 kg | 1 kg |
| Onion | 0,15 kg | 1 kg |
| Celery | 0,1 kg | 1 kg |
| Garlic | 0,05 kg | 0,5 kg |
| Pepper | 0,002 kg | 0,01 kg |
| Yoghurt | 0,5 kg | 4 kg |
| OR | ||
| Sour cream | 0,25 kg | 2 kg |
| Eggs | 0,15 kg.- 3 eggs | 1,25 kg. – 25 eggs |
| Flour | 0,05 kg | 0,5 kg |
| 90 vinegar | 0,125 litre | 1 litre |
| Lard | 0,1 kg | 0,8 kg |
| Salt | 0,05 kg | 0,4 kg |
Remove the membranes and the tendons from the beef tripe and shank, wash them thoroughly, scald them, wash them again with cold water and put them into a pot; first add the beef shanks on the bottom of the pot, then roll the tripe and place it over the shanks.
Top the pot with water, add salt and bring to a boil. When boiling, skim the stock and let it boil.
After 2 hours, add the carrots, the celery and the onion that have been trimmed, washed and cut into halves or quarters; add the garlic.
Let it boil until the tripe is cooked, adding also the peppercorns. When the tripe and vegetables are cooked, let them cool and remove the tripe and the legs from the pot.
Cut the tripe into 5-6 cm long strips; remove the meat from the legs and cut it into pieces.
After straining the soup, return the meat to the pot. Bring to a boil and remove the pot from the fire.
Separate the eggs, put the yolks into a bowl, add the yoghurt or the sour cream and the flour, whisk, loosen with some soup, then pour the egg mixture into the pot.
Add salt and vinegar if needed, then garnish with carrots: : grate 100 g carrots, fry them in lard, add a little stock and strain the mixture into the pot.