Traditional Greek Patsas (Tripe Soup)
Patsas is a hearty and flavorful Greek tripe soup, traditionally enjoyed as a restorative meal. This recipe features tender beef tripe simmered in a rich broth with garlic and vinegar.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 342 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gbeef tripe, cleaned and pre-boiled if possible
- 1 pcsyellow onion, halved
- 2 pcsbay leaf
- 60 mlwhite wine vinegar
- 4 clovegarlic, finely minced
- 2 tbspolive oil
- 1 tspsalt
- 0.5 tspblack pepper
for simmering
- 2 cupwater
for serving
- 0.5 pcslemon, freshly squeezed juice(optional)
Equipment
small pan · large pot · cutting board · knife
The method
Step by step
- 1
If your beef tripe is not pre-boiled, place it in a large pot with enough water to cover, bring to a boil, then drain and rinse thoroughly. Repeat this process once more to ensure it is clean and reduce strong odors.
About 20 min
Cook’s note: Boiling the tripe once or twice before cooking helps remove impurities and strong flavors.
- 2
Cut the cleaned tripe into small, bite-sized pieces, about 1-inch squares.
About 5 min
- 3
Return the cut tripe to a clean large pot. Add the yellow onion, bay leaf, and enough water to cover the tripe by at least 2 inches.
About 2 min
- 4
Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the tripe is very tender. Check periodically and add more water if needed to keep the tripe submerged.
About 3 hr
Cook’s note: The longer the tripe simmers, the more tender it will become.
- 5
Once the tripe is tender, remove the yellow onion and bay leaves from the pot and discard them.
About 1 min
- 6
In a small pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
About 1 min
- 7
Pour the sautéed garlic and olive oil into the pot with the tripe and broth. Stir in the white wine vinegar, salt, and black pepper.
About 1 min
Cook’s note: The vinegar adds a characteristic tangy flavor to the soup.
- 8
Simmer the soup for another 10-15 minutes to allow the flavors to meld.
About 15 min
- 9
Taste and adjust seasonings as needed. Serve hot, optionally with a squeeze of fresh lemon juice.
Per serving
Nutrition
- Calories
- 341.7kcal
- Protein
- 31g
- Carbs
- 7.1g
- Fat
- 11.9g
- Fibre
- 1.5g
- Sugar
- 2.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover patsas in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if needed to adjust consistency.
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