SOUPA PATSAS (TRIPE SOUP)

      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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