Patsa - Traditional Greek Tripe Soup
Greek Tripe soup with pickeled garlic.
Equipment
- 1 small food processor
Ingredients
Patsa
- 1 1/2 kilos beef tripe
- 1 beef shank
- 2 lemon
- 1 onion
- 1 tbsp salt
Skordostoumpi {pickled garlic)
- 1 garlic head
- 6 tblsp olive oil
- 200 ml white wine vinegar
- 1 tsp sweet paprika
- 1 tsp red chili flakes (boukovo)
Instructions
Patsa (cooking instructiions)
- Scrub and wash the tripe and the shank with lemon juice.
- Fill a large pot with 3 liters of water and bring it to a boil.
- Once water is boiling add the tripe and shank and boil them for 15 minutes.
- After 15 minutes of boiling, remove tripe and shank and discard the water. Add fresh water and onion and bring it to a boil and add the tripe and shank.
- Now we lower heat to a medium-low heat and cook the soup for 3 hours.
- If needed, supplement only with hot water, this way it doesn't stop the process.
- After three hours of cooking remove the tripe and shank from the pot and set aside.
- Let the tripe and shamk cool down for about 15 minutes.
- Strain the soup through a mesh colander into a clean, large pot.
- Now cut up the tripe into bite size pieces or chop it into fine pieces. Next remove alll the meat and marrow from the shank and chop it up. After cutting or chopping place the meat back into the pot with the soup. Season as needed with salt and simmer for about 15 minutes before it is ready to serve.
- Before serving, have the pickled garlic prepared to pour on top of the soup as the topping,. I recommend 2-3 tablespoons. You may want even more!
Skordostoummpi (pickled garlic)
- Place garlic cloves (1 head) into food processor. Add in half the vinegar and pulse.
- Make sure the garlic is smooth before continuing. Add in remaining ingredients and pulsify 2 minutes till smooth.
- Pour mixture with a funnel into a salad dressing bottle. Refrigerate 1 hour before use. Can be refrigerated for up to one week.