Tripe Soup Recipe
Are you looking for a delicious Tripe Soup recipe? Pamper everyone with Tripe Soup as Appetizer. Beef is the key ingredient in Tripe Soup. The Greek people couldn't have come up with a better dish than this Tripe Soup, specially when it comes to culinary creativity. Never ever miss out on this great Tripe Soup recipe.
Ingredients
2 pounds honeycomb tripe
4-6 cloves garlic
8 pigs' feet
3 eggs
Salt and freshly ground black pepper
4 tablespoons tarragon vinegar
Paprika and hot red pepper
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.
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.
