Soupa Patsas(Tripe Soup)

* Exported from MasterCook *

SOUPA PATSAS (TRIPE SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SPALDING
2 pounds Honeycomb tripe
8 Lamb's feet
60 milliliters Garlic (opt.) or to taste
Coarse salt
3 Eggs
2 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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