Tripe soup

This was my dads favorite dish, he used to bug my mom almost every week to make it for him. Until my mom had enough and said you want it you make it :) .
I miss you dad and every time I eat this, I think of you in the kitchen and me tagging along.

(My own recipe)

serves  6 

used a 3L pot
Ingredients:

• 500 gr beef tripe 
• 1 or 2 pork bones (or beef) - depends how big they are
• 3 small carrots or a big one
• 1/2 bell pepper
• 1 onion
• 2 celery sticks
• 50 gr rounded rice 
• 1 egg
• 125 gr Greek yogurt
• 6 garlic cloves (more or less, depends on your taste)
• 4 tbsp white wine vinegar
•  salt
• for garnish green chili pepper 

Step one 

I recommend to buy a nice clean tripe from the butcher. Otherwise you will need to clean it well otherwise you will not enjoy the smell and/or the taste. If your tripe is nice and clean just skip this step.  To clean your tripe, you have to wash it well and scrape it with a knife on the inside part until it gets clean, wash again and continue this procedure for 3-4 times. Then boil the tripe for an hour to clean any remains and trow the water. 

Step Two

Clean all the vegetables and wash them. Wash the tripe and cut it in to small strips, because like this it will be faster to boil. Put everything in a pot, add water up to the top and let it boil for three hours. Check every one hour it it has enough water and and add water if needed. If you would like to use a pressure pot, 45 minutes would be enough.

Step Three

 When the tripe is boiled take out the vegetables. Cut the carrots and the bell pepper in small pieces and add them back to the pot, together with the washed rice. 

Step Four

 In a bowl beat the egg, add the crushed garlic, the yogurt and vinegar. Mix them all well and add with a ladle 2-3 scoops from the soup so the egg will not separate from the rest ingredients when is added to the pot. 

 Add the mixture to the pot and let it boil for 5 more minutes.

 Serve hot with green chili on the side.

ENJOY!!!

Tip: You could add the garlic and the vinegar on the plate while serving/eating instead of adding them during cooking.