Ciorba de burta

Finally is time to cook some traditional romanian food: Tripe Soup
It takes a long time to make it, but it's soo tasty it's worth the wait

1 kg of beef bones, 2 kg frozen tripe, 3 bay leaves, 1 tablespoon black peppercorns, 4 L cold water, 4 teaspoons grated salt
Plus: 1 large carrot grated finely sauteed with 1 tablespoon oil, 15 cloves garlic (crushed), 6 yolks, 400 ml cream for cooking (30% fat)

Place the beef bones in a large pot with 4 L of cold water, 4 teaspoons of salt, bay leaves and peppercorns. Wait for it to start boiling. Pick up the foam from the surface as it forms. Reduce the heat to medium and covered the pot halfway with a lid, let it boil for 2 hours. After 2 hours, take the bones out and strain the soup.
Wash the tripe stripes, drain them and add them to the filtered soup. Put the pot back on the fire and bring it to a boil. Boil the tripe for another 20-30 minutes.
Until the soup boils again, grate a carrot on a fine grater and sautee it with 1 tablespoon of oil, for 10 minutes, stirring constantly. Add it to the soup and boil it for another 15 minutes.
Mix the crushed garlic with the cream and eggyolks. Temper the mixture by adding a laddle of hot soup and then pour it over the rest of the soup. Mix well, add salt if necessary.
Serve with a little bit of vinegar.