Thoroughly wash the tripe and beef bones, following which put it into a large bowl to boil in about 4-4.5 litres of water.

Skim off scum from the soup until it becomes scum-free. Boil the meat for about 15 minutes, and then add the vegetables.

Add peeled, whole vegetables, a teaspoon of salt and leave them to boil on medium heat until meat separates from bone, or about 70 minutes. Meanwhile, skim off the scum if appeared. Before removing the soup from the fire, check whether the tripe is ready.

It is believed that during cooking, the level of the broth is reduced from the original 4.5 L to about 2 L.

After all our products are boiled, remove carefully vegetables and meat. Separate the meat from the boiled vegetables and beef bones. Cut the tripe into thin and small pieces. Cut the meat into smaller pieces as well. Let the soup cool a bit, though it should not be completely cooled.

In a separate bowl, whisk two eggs with a little lemon juice and sour cream, then add a ladle of our broth into this bowl. After each spoon of broth is added, mix everything thoroughly. Continue doing this until a half of our broth is blended. Then, pour the obtained mixture into another half of broth. Put the tripe and beef into the broth, whipped with eggs and sour cream.

The last secret of this dish is that you need to braise carrot gratings in a small amount of vegetable oil. Take a colander, hold it above the soup and pour in it the carrot and vegetable oil, in which it braised, then, take a ladle of broth and pour it several times on the carrot. Thus, our soup will get a nice golden colour and oil circles of the same colour will be formed. The colour of the tripe soup is obtained due to the carrot, through which the broth is poured at the end of cooking.