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Tripe soup

Tripe soup

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In a pot I put water and bones to boil, froth, then add the whole vegetables and when they are almost cooked add the belly fidelita. Let it boil very well (froth more) then remove the bones with the frother (cut the meat from the bones into small pieces and put it back in the water) then remove the vegetables. Add salt, a little delicate, a little vinegar (all to taste). In a bowl pour the cream and mix well with the yolks in which we will add the juice from the soup (3-4 polones) so that the composition reaches the temperature of the soup. Mix everything and at the end add slices of donut vinegar.

Serve with sour cream and garlic sauce.

Good appetite !

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