# Clean the tripe, dice it smaller than the ones which are chopped for normal style tripe soup.
# Put the tripe cubes into the pressure cooker, add 6 cups water on it, cover the lid on, when it reaches to the boiling point, turn the heat to low and boil for 50 minutes.
# Turn the heat off, when the soup in the pot cools down prepare the sauce; put
yogurt, egg,
flour,
lemon juice and 1 tsp salt into a bowl, and whisk until it turns to smooth mixture.
# After removing the fat over the surface, add the sauce slowly into the soup, add peeled and mashed
garlic in it, sprinkle the remaining salt, boil for about 15-20 minutes by stirring time to time. Serve hot.
