The tripe is washed and put in a saucepan with cold water to boil over high heat for about an hour - hour and a half.
Once cooked, remove it from the pan and cut it into small pieces (fragments) and return to the pot to boil over a low heat.
In a separate bowl, whisk the egg yolks and sour cream, then slowly add them to the soup.
Insert salt and simmer about 10 minutes. During this time, fry the red pepper and add to the finished dish.
The food is served with a dish with pressed (crushed) garlic and vinegar. Enjoy your meal!