Tripe soup

Ingredients:
1/2 kg. veal tripe
200 ml. milk
50 gr. butter
1 tbsp. red pepper
2 tsp. salt
3 cloves garlic
100 ml vinegar
Chillis

Preparation and serving:
Put the tripe in a pressure-cooker, bring it to the boil and boil it for 90 min. Then take it out, cut it in small pieces and put it back in the stock. Sautee the butter and the red pepper. Pour it together with the milk in the stock, stirring repeatedly. Press the garlic and mix with the vinegar, better few hors before serving, to give it time to flavour.
Serve offering the vinegar-garlic sauce and crushed chillies.

Variants:
In some areas of Bulgaria yoghurt is used instead of milk, adding as well 1 tbsp. flour and 1 egg. Pork, or lamb tripe could be used instead of veal.