Preparation:
1․ Put the scrimshaw in a saucepan. Add 4 whole garlic cloves, lemon juice and olive oil.
Additionally rinse the rumen before cooking, if necessary.
2․ Pour in 2½-3 litres of water. Bring to the boil, skim off the foam. Cover with a lid and simmer over a moderate heat for about 4 hours.
Top up the water as needed. The tripe should be completely covered with liquid during cooking. When ready, be guided by the softness of the rumen.
3․ Place the meat on a plate. Cool down a little and cut into small pieces.
4․ Measure out one and a half litres of broth from cooking. If the liquid is not enough, add hot water.
5․ In a saucepan, melt the butter over medium heat. Pour in the sifted flour and, stirring, fry for 2 minutes.
6․ While continuing to stir, pour in the stock. Add the milk, rumen pieces and salt. After boiling, cook for another half an hour.
7․ Crush the remaining garlic. Mix it with the vinegar and pepper. Add to the soup plates when serving.
You can use flaked or ground pepper. Adjust the spiciness to your taste.
