Tripe Stew Recipe from Romania with Veal, Carrots, and Parsnip

Ingredients

• 2 lb / 1 kg tripe (fresh, not processed)
• 1 leg of veal or other pieces of veal
• 4 qt (3.78 liters) salted water
• 2 – 3 carrots
• 1 parsnip
• 1 whole onion (peeled)
• 1 bay leaf
• 1 – 2 egg yolks
• 1 tsp flour
• 1 tsp lemon juice