In a big pot, combine the beef tripe, beef bones, carrots, celery, onion, parsnip, and water. Bring to a boil over high heat, then reduce the heat to medium and let it simmer for about 2 to 3 hours until the tripe is tender.
Carefully remove the bones and vegetables from the pot, leaving only the tripe. Shred the boiled carrots and sauté them in olive oil for 2 to 3 minutes.
In a small bowl, whisk together the eggs and sour cream. Gradually add a ladle of hot broth to the egg mixture, then pour it back into the pot and stir.
Return the sautéed carrots, minced garlic, and vinegar to the pot, stirring to combine and season with salt and pepper to taste.
Garnish the soup with fresh parsley and serve hot with additional sour cream on the side.
