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Boil the tripe with salt very well for 4 - 5 hour, then strain it and cut it into small strips. Put it in a pan together with the veggies finely chopped and 1 tablespoon of rice and boil them until the vegetables and the rice are tender. Remove from the fire, add beaten egg mixed with vinegar, stirring well. Put salt to taste. Add the garlic finely chopped and optionally chopped parsley leaves. Add sour cream when served.
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