Patsas Greek Easter Tripe Soup from Kalymnos)

Materials:

• 1.5 kg tripe chopped 
• 4 legs of Pork ( trotters) 
• 3.5 liters beef broth 
• Oregano
• 1  large onion
• 3 bay leaves
• 10 cloves of garlic 
• pepper fresh coarsely ground 
• salt and pepper powder 
• thyme 

For the egg and lemon sauce

2 whole eggs

juice of 2 lemons

1 cup of Broth

Method 

• Blanch the tripe : Place tripe in a pot with water and let it boil for 20 min then drain and put back in the pot with the pigs trotters 
• Wrap a piece of thin cloth garlic, oregano, thyme and crushed pepper and onion
• Take one string and  wrap one end to a parcel that you have compiled and the other on the edge of the pot. Add the salt and pepper add the beef broth and
• Cook the tripe with broth of beef and herb parcel with spices for 2-3 hours 
• When cooked remove Trotters and separate meat from the bone and cut  tripe into chunks Place them back in the pot with the broth and boil for 10-15 minutes more 
• Remove the parcel with spices, 
• In a blender or milk shaker add the eggs lemon juice and a cup of the broth
• Mix well until it becomes white and frothy. Pore in to the rest of the soup and stir while you pore! Serve with a sprinkle of fresh ground black pepper and some crusty bread enjoy! 

Some like it with out the egg and lemon sauce and serve it with a dash of olive oil and black pepper! I personally like it with the egg and lemon sauce!