| How To Cook: |
|
|
1. Blanch the tripe in salted water, drain and cut it into strips, reserving the water.
|
2. Fry the flour in the fat and add the tripe, the water, the bay leaves, the parsley and the rice.
|
3. Simmer until the tripe is tender.
|
4. Beat up the eggs and mix carefully with the soup.
|
5. Do not allow it to boil.
|
6. Sprinkle with pepper and serve.
|
7. If desired, a clove of garlic and a little vinegar can also be added.
|
