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Patsas Traditional Greek Soup

Patsas Traditional Greek Soup


2 lb honeycomb tripe

8 lamb's feet

6 centiliter garlic (opt.) or to taste

coarse salt

3 eggs

2 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.

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