GREEK RECIPE: Tripe, Egg and Lemon Soup

2 lbs honeycomb tripe cut into 1" slivers
1/2 cup vinegar
2 Qts water
1 Lg onion minced

2 Tbs minced parsley
2 eggs
juice of one lemon
salt and pepper to taste

Wash tripe and soak in cold water with 1/2 cup vinegar for one hour. Rinse thoroughly. Place all the ingrediants except eggs and lemon juice in a pot. Brng to boil, skim foam and reduce to simmer for at least 2 hours or until tripe is very tender. When done, beat eggs in a bowl until fluffy. Slowly add lemon juice while still beating. Slowly add one cup of the hot broth while beating. Pour mixture into soup slowly while stirring. Let stand 5 minutes for eggs to thicken before serving. Serves 6.

Greek Recipe: Tripe, Egg and Lemon Soup

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GREEK RECIPE: Tripe, Egg and Lemon Soup