Take out the tripe and the bone and strain the rest of the vegetables, leaving the broth nice and clear. Cut the tripe into really small pieces, about 1 cm wide by 2 cm long. Add it back to the broth.
In a big pot add the tripe, bone, carrots, celery root, onion, parsnip and boil for 2 to 3 hours. One thing worth mentioning is do not chop the vegetables, leave them whole, so we can easily strain them.
You can find tripe and beef bone pretty much in any grocery store. First thing you have to do is wash the tripe really well, when it's clean it should be white.The purpose of the beef bone and all the vegetables, excluding the garlic, is to flavor the soup, so we will take them all out later.