Soupa patsas (tripe soup)
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Soupa patsas (tripe soup)
  Soups    Greek  
Last updated 6/12/2012 1:23:36 AM. Recipe ID 56747. Report a problem with this recipe.
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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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Recipe ID 56747 (Apr 03, 2005)

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