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CATEGORY CUISINE TAG YIELD
Meats, Eggs Greek Greek, Soups 6 Servings

INGREDIENTS

2 lb Honeycomb tripe
8 Lamb's feet
6 Garlic, opt. or to taste
Coarse salt
3 Eggs
2 Lemons, juice only
Pepper to taste
Vinegar, opt.
Oil, opt.

INSTRUCTIONS

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.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 38
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 93mg
Sodium: 84.1mg
Potassium: 46.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.2g


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