You are here

Tripe Soup

Greek.Cookery's picture
Ingredients
  Honeycomb tripe 2 Pound
  Garlic 6 Clove (30 gm)
  Pigs feet 8
  Eggs 3
  Freshly ground black pepper To Taste
  Tarragon vinegar 4 Tablespoon
  Paprika To Taste
  Hot red pepper To Taste
  Salt To Taste
Directions

Wash tripe in several changes of cold water.
Drain.
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.
Set aside.
Strain broth.
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.

Recipe Summary

Cuisine: 
Greek
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Beef

Rate It

Your rating: None
3.996875
Average: 4 (16 votes)