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Suggest a better descriptionClean, 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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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 179 | ||
Calories from Fat: 112 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 200.8mg | 7 % | |
Potassium 167.7mg | 4 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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