* Exported from MasterCook *

TRIPE SOUP-SOUPA PATSAS

Recipe By :
Serving Size : 6 Preparation Time :2:30
Categories : 5-10G Low Carb Soup Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
2 lb tripe -- honycomb
8 lamb hocks -- feet
6 centiliters garlic -- to taste
coarse salt
3 eggs
2 lemons -- juice only
pepper to taste
- OPTIONAL-
vinegar -- to taste
oil -- to taste

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.










Cuisine:
"Greek"



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Per Serving (excluding unknown items): 563 Calories; 33g Fat (54.3% calories from fat); 59g Protein; 4g Carbohydrate; trace Dietary Fiber; 359mg Cholesterol; 489mg Sodium. Exchanges: 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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