Greek Tripe Soup Recipe

Greek Tripe Soup Recipe

Ingredients

• recipe for: Soupa Patsas Tripe Soup
• Serving Size : 6
• 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.)

Method

1. Clean, scrape, and wash the tripe and feet.
2. Scald in boiling water; cool.
3. 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.
4. Lower the heat.
5. Add the garlic, and cook at a slow boil for 1 to 2 hours , adding a little coarse salt just before the meat is tender
6. Remove the pot from the heat; strain the broth and reserve.
7. Remove and discard the bones from the feet; cut the meat into 3 or 4 pieces ; return to the broth.
8. Prepare the avgolemono as follows: Beat the eggs very well.
9. Slowly add the lemon juice to them, beating all the while.
10. Add a little hot broth from the pot, stirring constantly, then pour the mixture back into the soup.
11. Add pepper just before serving.

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