Tripe Soup "Ciorba De Burta"

Ingredients
-1,5kg of Tripe 
-1 Carrot
-1 Parsnip
-1 Onion 
-50-60 gr garlic gloves
-450 ml of Heavy Sour Cream
-Salt
-Pepper
-Thyme
-1-2 Bay Leaves
-1 Pickled Red Bell Pepper
-10 mL of sunflower Oil
-About 3L of Water
-1 Teaspoon of Wine Vinegar 
-3 yolk eggs

Preparation
Thoroughly clean the tripe under a stream of cold water.Prepare a large pressure pot and add the water, tripe,carrot,onion,pepper,bay leaf and a few strips of pickled red bell pepper  and let it simmer on a low heat for about 1 hr- 1 and 1/2 hrs.In the meanwhile chop up the garlic cloves,mix them with salt and a little bit of balsamic vinegar and using a mortar and pestle grind them up in a smooth paste.Remove the tripe and vegetables from the pot and strain the liquid that remains and place it again  in the pot to boil.Cut the tripe into thin slices and the boiled pickled red bell pepper.Take the heavy sour cream, yolk eggs and mix it with the garlic paste in a bowl.In that bowl place a few spoons of hot tripe soup to heat up the mixture and pour it all in the pot stirring continuously.Let it boil for a few more minutes till the garlic is cooked and has spread its aroma.Serve hot with added sour cream and vinegar,also garlic paste can be served aside for the people which like it with a more zing.