Tripe Soup from Macedonia: The Cookbook by Katerina Nitsou
Tripe soup is popular among Macedonians, especially at Easter after midnight mass. My father loved it so my mother made it from time to time. There are many different ways people prepare tripe soup...
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Ingredients
- 2 eggs
- Juice of 1 lemon
- Freshly chopped dill, for garnish
- Lemon wedges, for serving
- Kosher salt
- freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
- 1 lb (450 g) whole tripe
- ½ cup (90 g) long-grain white rice, rinsed and drained
- 1 large leek (white and light green part only), halved lengthwise and sliced
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