Into a large pot, put 4.5 liters (19 cups) of water and bring to the boil.
When the water reaches boiling point, add the beef bones. Leave to boil for about an hour on low heat, removing the froth whenever necessary.
Meanwhile, wash and clean the vegetables, cut into quarters and add to the soup to boil along with the bones.
When the soup begins to boil again, add the finely chopped, pre-cooked tripe.
Now add a few bay leaves and peppercorns and let everything simmer on low heat for another hour or so until the meat is very well cooked.
Turn off the heat, remove the bones, and use a strainer to remove the belly and boiled vegetables. Pass the remaining soup through a sieve several times to keep it perfectly clear.
Choose a few pieces of the boiled vegetables to return to the soup along with the finely chopped belly.
Take the meat from the boiled bones, cut it into cubes and add to the soup.
Puree the rest of the cooked vegetables in a blender and add to the soup.
The final step in making the perfect tripe soup is as follows: Break the four eggs into a bowl and mix with the cream.
Add a bit of hot soup to them, stirring all the while so lumps do not form.
When the mixture has obtained the desired consistency, pour everything into the soup and mix quickly.
