Tripe Stew

Description
In Romanian: Tuslama de burta

Ingredients

 * 2 pounds/1 kg tripe (fresh, not processed),
 * 1 leg veal or other pieces of veal,
 * 4 qts salted water,
 * 2-3 carrots,
 * 1 parsnip,
 * 1 whole onion (peeled),
 * 1 bay leaf,
 * 1-2 egg yolks,
 * 1 teaspoon flour,
 * 1 teaspoon lemon juice

Directions

 * 1) Wash and clean the tripe and veal. Set to boil in the salted water, together with the carrots, parsnip and onion, bay leaf.
 * 2) Boil at medium heat until tender.
 * 3) Take the meat out, let it cool and then cut it in squares.
 * 4) Move the meat to another pot. Grate 1-2 carrots and saute in butter or lard. Add the flour.
 * 5) Add a little of the cooking liquid. Saute at low temperature.
 * 6) Strain the sauce, beat it with 1-2 egg yolks and add a little lemon juice.
 * 7) Pour the sauce over the meat in the pot. Simmer a little beat at low heat. Serve hot.