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Title: SOUPA PATSAS (TRIPE SOUP)
Categories: Soups, Greek
Yield: 6 servings
2 lb Honeycomb tripe
8 ea Lamb's feet
6 cl Garlic (opt.) or to taste
Coarse salt
3 ea Eggs
2 ea Lemons, juice only
Pepper to taste
Vinegar (opt.)
Oil (opt.)
Clean, scrape, and wash the tripe and feet. Scald
in boiling water; cool. Cut the tripe into small
pieces, place in a large pot with the feet, cover with
plenty of water; bring to a boil, skimming off the
froth as it rises. Lower the heat. Add the garlic,
and cook at a slow boil for 1 to 2 hrs., adding a
little coarse salt just before the meat is tender.
Remove the pot from the heat; strain the broth and
reserve. Remove and discard the bones from the feet;
cut the meat into 3 or 4 pcs.; return to the broth.
Prepare the avgolemono as follows: Beat the eggs
very well. Slowly add the lemon juice to them,
beating all the while. Add a little hot broth from
the pot, stirring constatly, then pour the mixture
back into the soup. Add pepper just before serving.
NOTE: This soup, very light in color, can be
served not only hot but cold. For the latter, let it
jell, then cut into squares or diamonds for serving.
When it is served hot, some people prefer it mixed
with oil and vinegar, instead in avgolemono.
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