Romanian tripe soup (Chorba de burta)

Peel garlic, onions, carrots, parsnips and celery. Grate the carrots on a fine grater. Boil the tripe in 2.5 liters of water, changing the first water. In a pressure cooker, put the tripe and beef shank with 2.5 liters of clean water, add the whole onions and coarsely chopped parsnips and celery. Put the pressure cooker on low heat for 90 minutes. Drain the boiled tripe and beef from the broth and chop finely. Vegetables are removed from the broth. Mix the CREMIO cooking crème, starch and yolks, stirring constantly. The mixture is tempered with a little warm broth and used for construction. Garlic cloves are ground with a chopper and also added to them from the broth. In a hot frying pan with oil, fry the grated carrots for 3-4 minutes, dripping a little water to soften. 
Dissolve a cube of beef broth in the warm broth on the stove. Return the chopped tripe and veal to the pot, add the garlic mixture and fried carrots. Carefully pour the building in a thin stream with the CREMIO cooking crème. Season with salt and pepper. When serving, sprinkle with cayenne pepper.