Sour Soup Bolzano Style

Heat oil in a saucepan, sift in flour and stir until light brown. Then pour the clear soup, stirring constantly so that no lumps form.

In a small frying pan, glaze the finely chopped onion and garlic clove, add to the clear soup along with cloves, bay leaves and lemon zest. Add the tripe and cook well until the tripe really melts in your mouth. Then season strongly with salt, vinegar and freshly ground pepper.

(*) so cleaned, rubbed with vinegar and juice of a lemon and pre-cooked for about an hour.

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