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Patsas
Greek Tripe Soup
A hearty and comforting Greek tripe soup, traditionally enjoyed as a late-night restorative meal or a potent hangover cure. This rich broth, made tender with slow-cooked tripe and pork feet, is finished with a creamy avgolemono sauce. The pungent garlic and tangy vinegar provide a sharp contrast to the richness.
🧂 Ingredienser
- 1 kg Beef tripe
- 2 Pork feet
- 3 liters Water
- to taste Salt
- 1 tablespoon Black peppercorns
- 6-8 cloves Garlic
- 2 Egg yolks
- 60 ml Lemon juice
- for serving White vinegar
- optional Fresh parsley
👨🍳 Fremgangsmåte
- 1
Prepare the tripe: If your tripe is not pre-cleaned, rinse it thoroughly under cold running water. Scrub it well, paying attention to any rough spots. Some recipes suggest soaking the tripe in cold water with a tablespoon of vinegar or lemon juice for about 30 minutes to an hour to help remove any residual odor, then rinsing again. Cut the tripe into bite-sized pieces (about 2-3 cm squares).
⏱️ 30 minutes - 2
Simmer the tripe and pork feet: Place the prepared tripe and cleaned pork feet into a large stockpot. Add enough cold water to cover them generously (about 3 liters). Add the black peppercorns. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low. Skim off any foam or impurities that rise to the surface during the first 15-20 minutes. Cover the pot and let it simmer gently for 4 to 5 hours, or until the tripe and pork feet are extremely tender and can be easily pierced with a fork. The meat should be falling off the bone of the pork feet.
⏱️ 4-5 hours - 3
Strain and prepare the broth: Once tender, carefully remove the tripe and pork feet from the pot. Discard the pork feet bones and any tough connective tissue. Cut the tender tripe into smaller, bite-sized pieces if desired. Strain the cooking liquid through a fine-mesh sieve into a clean pot or bowl, discarding the peppercorns. You should have a rich, flavorful broth. Season the broth generously with salt to taste. Return the cut tripe to the seasoned broth.
⏱️ 15 minutes - 4
Prepare the avgolemono sauce: In a medium bowl, whisk together the egg yolks and freshly squeezed lemon juice until well combined and slightly pale. Gradually ladle about 1-2 cups of the hot (but not boiling) tripe broth into the egg yolk mixture, whisking constantly. This tempering process prevents the eggs from scrambling. Once the mixture is warm, slowly pour it back into the pot with the rest of the tripe soup, stirring continuously.
⏱️ 10 minutes - 5
Finish the soup: Gently heat the soup over low heat, stirring constantly, until it thickens slightly and becomes creamy. Do NOT let the soup boil after adding the avgolemono, as this will cause the eggs to curdle. The soup should reach a temperature of around 70-75°C (160-165°F) for the avgolemono to thicken properly without scrambling. Stir in the minced garlic.
⏱️ 5 minutes - 6
Serve: Ladle the hot Patsas into bowls. Serve immediately. Offer a small bowl of white vinegar on the side for those who wish to add a tangy kick, and optional chopped fresh parsley for garnish.
⏱️ 5 minutes
💡 Profesjonelle tips
- ✓Patsas is renowned as a potent hangover cure, often sought after in the early morning hours.
- ✓This soup is a classic late-night specialty found in traditional tavernas and 'mageiria' across Greece.
- ✓The addition of vinegar at the table is crucial for many to cut through the richness and enhance the flavors.
- ✓Ensure the tripe is very tender; this is key to the soup's texture and enjoyment. If it's not tender enough after 4 hours, continue simmering.
- ✓For a stronger garlic flavor, you can add more minced garlic in step 5, or even roast some garlic cloves and mash them into the avgolemono.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- For a lighter version, omit the avgolemono sauce and serve the clear tripe broth with tender tripe pieces.
- Increase the amount of garlic for a more pungent flavor profile.
- Some variations include adding a bay leaf or a sprig of thyme during the simmering process for added aroma.