Boil the cleaned and washed tripe in 8 1/3 cups (2 liters) of water, until completely soft. Remove the cooked tripe from the broth and cut it finely. Put it back in the pot.
Combine the egg yolks with the flour and 1 cup of water and add it to the tripe. Add salt to taste, heat the broth for about 5 minutes and stir. Combine the garlic, vinegar and mix it.
Pour into the tripe soup and leave it on the fire for a few minutes. Serve the Turkish tripe hot and add 1 teaspoon of the fried in butter cayenne pepper mixture to each portion.