Traditional Greek Patsas (Tripe Soup)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 20 min.

   Kokkens note: Boiling the tripe once or twice before cooking helps remove impurities and strong flavors.

2. 2

   Cut the cleaned tripe into small, bite-sized pieces, about 1-inch squares.

   Ca. 5 min.

3. 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.

   Ca. 2 min.

4. 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.

   Ca. 3 t.

   Kokkens note: The longer the tripe simmers, the more tender it will become.

5. 5

   Once the tripe is tender, remove the yellow onion and bay leaves from the pot and discard them.

   Ca. 1 min.

6. 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.

   Ca. 1 min.

7. 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.

   Ca. 1 min.

   Kokkens note: The vinegar adds a characteristic tangy flavor to the soup.

8. 8

   Simmer the soup for another 10-15 minutes to allow the flavors to meld.

   Ca. 15 min.

9. 9

   Taste and adjust seasonings as needed. Serve hot, optionally with a squeeze of fresh lemon juice.