Romanian Tripe Soup /Ciorba de burta

1 kg beef or veal stomach (tripe)
500 gr vegetable soup - made out of 2 onions, 2 carrots, 2 parsnips
garlic
2 egg yolks
lovage
pepper
100 ml vinegar
200 ml sour-cream
optional -1 tomato

Boil the stomach in 5 l. of water with some beef bones to obtain a tasty broth. Remove the foam from time to time. Cut the stomach in small pieces, and scrape it with maize flour and vinegar.
Leave it over the night in cold water with 1 spoon of bicarbonate.
Boil it the next day in the same broth. Scrap the carrots, onions, parsnips.
After 3 hours, remove the stomach from fire and cut it julienne.
Chop the stomach, vegetables and put all on fire with vinegar for another hour.
Boil until water is evaporated by half.

Mince the garlic with salt, yolks, sour-cream and a bit of vegetable
soup and pour over the boiling stomach. Add pepper, freshly chopped lovage. Eat it hot with chilies or olives, garlic sauce, vinegar, sour-cream.

I used goat stomach and it was delicious.