|Honeycomb tripe||2 Pound|
|Garlic||6 Clove (30 gm)|
|Freshly ground black pepper||To Taste|
|Tarragon vinegar||4 Tablespoon|
|Hot red pepper||To Taste|
Wash tripe in several changes of cold water.
Cover tripe and pigs' feet with cold water and bring to a boil.
Add salt, pepper, and 2 to 4 cloves garlic, not chopped.
Simmer until meat is tender.
Remove tripe and pigs' feet from broth, discard bones, and chop meat into small pieces.
Beat eggs until light and slowly beat in the vinegar.
Add 2 cloves garlic, minced, and gradually add the broth, beating constantly.
Add meat and stir, Patsa can be served hot or cold.
If served hot, paprika and red pepper are added to taste.
If served cold, it is allowed to jell and is then cut into diamond shaped portions.
Paprika and red pepper are added to taste.