Easiest Way to Prepare Speedy Magiritsa from Patras

Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Favorite Magiritsa from Patras. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Magiritsa from Patras, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Magiritsa from Patras delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Magiritsa from Patras is 10-12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook Magiritsa from Patras using 13 ingredients and 9 steps. Here is how you can achieve that.

Magiritsa from Patras is gravely influenced by the respective recipes of the Ionian islands. In Corfu, they call it "Stilikourtha" but they also use tomato. In Patras, they make it with egg and lemon sauce. Recipe by ΠΑΚΥ

Ingredients and spices that need to be Take to make Magiritsa from Patras:

1. 2 lamb or suckling kid offals (without the liver) 
2. Intestines from 1 lamb
3. 2-3 pieces lamb tripe, cleaned ("patsoules", as they are called in Greek)
4. 10 lamb trotters, cleaned 
5. 1/4 cup oil
6. 1 bunch dill 
7. 1 bit of fennel 
8. 10 spring onions 
9. 2 small heads of lettuce
10. salt - pepper 
11. 3 eggs 
12. juice of 1 1/2 lemon
13. 2 tbsp corn flour 

Instructions to make to make Magiritsa from Patras

1. Clean the tripe very carefully. Wash the intestines inside out with plenty of water, rub softly with vinegar and salt, leave them for a while and wash again.
2. Clean the trotters and if necessary, singe them.
3. Wash the offals.
4. Using a large pot boil water with a bit of vinegar and blanch all the tripe and intestines. Let them boil for about 10 minutes. Strain and discard the water (the smell is not the best, if you have ample space do it outside your kitchen).
5. Cut the offal in small pieces as well as the intestines and tripes.
6. Using a large pot, heat the oil and sauté the finely chopped meat and the trotters. Add the spring onions, salt, pepper, two cups of water and let them boil over low heat. One hour later add dill, fennel and the finely chopped lettuce. Make sure that the water covers the magiritsa. After you taste it (you don't break the fast with only a taste) and the meats are done, remove from heat.
7. After the Ressurection and when you get home, heat your magiritsa, make the egg and lemon sauce by beating the eggs vigorously, add the lemon, hot juice from the pot and the corn flour dissolved in a bit of water.
8. Remove the pot from heat and add the egg and lemon sauce. Stir with a wooden spoon and put it back over heat for a quick boil.
9. Serve with pepper. You can modify the thickness of the magiritsa according to your taste, adding water where necessary.

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So that's going to wrap this up for this exceptional food Step-by-Step Guide to Prepare Perfect Magiritsa from Patras. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!