Brown the beef bones with the onions in the oil. Deglaze with the water. Add the bay leaves and salt and bring to the boil briefly. Reduce the heat and let everything simmer for two hours.
Add the bouquet garni. It should be well covered with water. Let simmer for another hour. Allow the liquid to be reduced to a maximum of 1 liter.
Pour everything through a fine sieve, put the bones and vegetables aside. Now simmer the broth with the tripe and a little vinegar - rather too little than too much - for another 40 minutes.
Mix the cream with the egg yolk very well. Then stir in 2 - 3 ladles one after the other, slightly cooled but hot broth. Pour this mixture into the soup, stirring constantly. Add a little finely grated, fresh carrot, about 1 - 2 tablespoons. This serves more as a small splash of color. Stir in the pressed garlic.
Heat the soup again properly. If everything has gone well so far, there is no need to worry about the yolks curdling. The tripe must now be soft and ideally still have a bit of bite. Season to taste with salt and vinegar. The soup must have a slightly sour, creamy character and taste clearly, but not excessively, of garlic.
Put the soup in preheated plates. Serve separately with farmer`s bread, yoghurt and a chilli pepper. The yoghurt is mixed into the soup according to your own taste. You just bite off a piece of the chilli pepper as you like.
If you want, you can cut the cooked vegetables into bite-sized pieces and / or scrape the meat off the soup bones. Serve both separately with a little cream cheese as a starter.
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