| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
Soups, Greek |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Honeycomb tripe |
| 8 |
|
Lamb's feet |
| 6 |
cl |
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
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