|Tripe||2 Pound (Honeycomb)|
|Veal knuckle||1⁄2 Cup (8 tbs)|
|Assorted herbs||1 Bunch (100 gm)|
|Lovage||1⁄4 Cup (4 tbs)|
|Green hot pepper||1|
|Lemon juice||6 Teaspoon|
Wash nice piece of honeycomb tripe well; let stand in salt water 1/2 hour, then wash again.
Put the tripe into a pot with 2 quarts water with sliced onion, 1 laurel leaf, assorted herbs, salt and pepper to taste, tomatoes (sliced), veal knuckle, potato and a little thyme and lovage; cook slowly for 4 hours or until the tripe is tender.
Lift out the tripe and cut it into thin strips on cutting board.
Let stand for 1/2 hour, then remove vegetables from liquid.
Place strips of tripe back into pot and continue boiling in the clear liquid a little longer.
Put 1 egg yolk and 1 teaspoon lemon juice (or vinegar) into large soup bowl for each person you expect to serve; beat with fork until light.
Pour boiling ciorba with tripe slowly into egg mixture and stir constantly.
Serve very hot with a green sharp pepper.
If you like a sharper flavour in the ciorba, add to it a few pepper seeds.
Dab with butter.