Thoroughly boil the tripe with salt for 4-5 hours until very tender.

Strain the tripe and cut it into small strips.

Finely chop the onions, carrot, parsley root, and parsnip.

In a pan, combine the chopped tripe, chopped vegetables, and rice.

Boil the mixture until the vegetables and rice are tender.

Remove the pan from the heat.

In a separate bowl, beat the egg and mix it with vinegar or lemon juice.

Slowly add the egg mixture to the soup, stirring constantly to prevent curdling.

Add salt to taste.

Finely chop the garlic and add it to the soup.

Optionally, add chopped parsley leaves.

Serve hot with a dollop of sour cream.