Instructions

1. Wash the beef tripe and place it in a pressure cooker, covering it with water (12 to 14 cups of water). Add 1/4 tablespoon of salt and 1 tablespoon vinegar to the water. Set the pressure cooker to high pressure for 25 to 30 minutes.

2. While the beef tripe is in the pressure cooker, put the carrot in a frying-pan with 2 tablespoons of oil and sauté for 2 to 3 minutes. Add the sour cream and then the yogurt, mixing continuously with a wooden spoon. Add half of the garlic composition.

3. When the pressure cooker timer goes off, remove the beef tripe out (leaving the water) and cut it in small strips. Place the strips back in the pressure cooker with the chopped onion. Set the pressure cooker for another 5 minutes.

4. After the 5 minutes are up, carefully open the pressure cooker and add the sour cream and yogurt mixture, the remainder of the garlic composition, 2 to 3 tablespoons of vinegar, and as much salt as you consider necessary. Set the pressure cooker to simmer for 10 to 15 minutes. Mix everything from time to time with a wooden spoon.