Tripe Soup

Instructions

1. Prepare the tripe
   If your tripe isn't pre-cleaned, rinse it thoroughly under cold water. Place in a large pot with water to cover, bring to a boil, then drain. Repeat this process two more times to ensure the tripe is clean and has lost any strong odor.
2. Cook the tripe
   In a large pot, add the cleaned tripe and cover with water. Add one teaspoon of salt and bring to a boil. Reduce heat, cover and simmer for about 1.5-2 hours, or until the tripe is tender when pierced with a fork.
3. Prepare the soup base
   While the tripe is cooking, heat olive oil in a large soup pot over medium heat. Add onions, garlic, carrots, and celery. Sauté until vegetables are soft and onions are translucent, about 5-7 minutes. Add paprika and stir for 30 seconds.
4. Combine ingredients
   Once the tripe is tender, cut it into small bite-sized pieces. Add the cooked tripe to the vegetable mixture. Pour in the beef broth, add bay leaves and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Season the soup
   Add white vinegar, salt, and pepper to taste. The vinegar helps cut through the richness of the tripe. Continue to simmer for another 10 minutes to allow flavors to meld together.
6. Finish and serve
   Remove bay leaves. Stir in chopped parsley. Ladle the hot soup into bowls and top each serving with a dollop of sour cream. Serve immediately with crusty bread on the side.