Main CourseSoupDinner

Traditional Greek Patsas (Tripe Soup)

Name: Traditional Greek Patsas (Tripe Soup)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: greek
Ingredients: 1,000 g beef tripe cleaned and pre-boiled if possible; 1 pcs yellow onion halved; 2 pcs bay leaf; 60 ml white wine vinegar; 4 clove garlic finely minced; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 cup water; 0.5 pcs lemon freshly squeezed juice (optional)

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

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

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

78%Score

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

Storage

Store leftover patsas in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if needed to adjust consistency.