---------- Recipe via Meal-Master (tm) v8.02
  
       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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