*  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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