Ingredients

• 2 pounds honeycomb tripe
• 8 lamb's feet
• 60 milliliters garlic (opt.) or to taste
• coarse salt
• 3 eggs
• 2 lemons (juice only)
• pepper to taste
• vinegar (opt.)
• oil (opt.)

Instructions

• 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 constantly, then pour the mixture back into the soup.
• Add pepper just before serving.