How to Make it:

• Into a large pot, put 4.5 liters (19 cups) of water and bring to the boil.
• When the water reaches boiling point, add the beef bones. Leave to boil for about an hour on a low heat, removing the froth whenever necessary.
• Meanwhile, wash and clean the vegetables, cut into quarters and add to the soup to boil along with the bones.
• When the soup beings to boil again, add the finely chopped, pre-cooked tripe. 
• Now add a few bay leaves and peppercorns and let everything simmer on a low heat for another hour or so until the meat is very well cooked.
• Turn off the heat, remove the bones, and use a strainer to remove the belly and boiled vegetables. Pass the remaining soup through a sieve several times to keep it perfectly clear.
• Choose a few pieces of the boiled vegetables to return to the soup along with the finely chopped belly.
• Take the meat from the boiled bones, cut it into cubes and add to the soup.
• Puree the rest of the cooked vegetables in a blender and add to the soup.
• The final step in making the perfect tripe soup recipe is as follows:
• Break the four eggs into a bowl and mix with the cream.
• Add a bit of hot soup to them, stirring all the while so lumps do not form.
• When the mixture has obtained the desired consistency, pour everything into the soup and mix quickly.