Piece commercials, three pounds again, away from sin, washed in warm water. Tell you a secret - to make it easier to clean the scar and to avoid odour when cooking, put the tripe under running water kolonou for an hour - then the inner skin can be easily removed (internal - this is where there is no papillae, as in the language). Hope not confused)) Put into a saucepan and fill a large number of CMV water and put on to cook in sreniy the fire with the lid closed. In the photo the scar, as it needs WYPALL clean! After 2.5 - 3.5 hours (depends, as you like... a little harsh scar, or very soft... I get 2.5 hours) of cooking, take out the tripe and cut it (if iskembe, then small strips - if Tusla, the strips of width 1 cm, length 2 cm), and throw back into the pot.

Meanwhile, skovorodko with butter (butter tastes better) put 3-4 tablespoons of flour and stirring constantly bring it to Golden brown. Add it to soup, also stirring, to avoid lumps. Take 2-3 egg yolks, and whisk carefully so as not to curdle, add to soup, generously sprinkle with salt. Allow to cook another 20-30 min. Traditionally this dish is served separately or refill: 1. Vinegar + garlic + salt + pepper red (in the original). 2. Lemon juice + garlic + salt + red pepper (I don't like). 3. The broth of the soup + garlic + salt +red pepper (my version).