Tripe Soup

For more than 4 persons
Cooking Time: 2 hours
 
300 gr calves or 1 sheep scoop
1 cherry
1 omasum
10 water glass of water
1 sweetspoon salt
2 tablespoons clarified butter
2 tablespoons flour
For Sauce
1 egg yolk
½ lemon juice
Together
½ cup of grape juice
6 cloves of garlic
1 teaspoon salt.

Put the cleaned  omasum, intestine and paunch on fire with ten glasses of water. Take the foam on it. Cover the lid, boil it until it softens, add salt, boil for five more minutes, take it from the fire. If the water is low, add 10 hot water to complete 10 water cups

Fry with clarified butter before getting yellow. Add 10 cups of filtered paunch juice with stirring, boil the flour until the stench. Add sesame seeds, sirdan, beans to boiled soup, boil again.

Beat the egg and lemon juice, season it and mix it into the soup. If necessary, add salt. Add the fried butter on soup. Beat the garlic with salt, make a sauce with vinegar, take it to the table next to the soup.