Parathosiaki Soupa Patsas (Greek Traditional Tripe Soup)

	Back to Greek Soups
site search by freefind advanced

 

~ Ingredients: ~ 2 lb honeycomb tripe ~ 8 lamb's feet ~ 6 garlic cloves (optional) or to taste ~ 3 eggs ~ Juice of 2 lemons ~ Coarse salt to taste ~ Pepper to taste ~ Vinegar (optional) ~ Olive oil (optional)

 

~ This soup is a tradition in Greece and is very much loved by a lot of people. ~ Patsas soup came to Greece from Turkey in the 1920s, is tripe soup and is considered to be a classic winter hangover cure. ~ Patsas soup is prepared with honeycomb tripe’s and feed from lamb or beef. ~ The meats that you will choose to cook must be all beef or all lamb and not a mix from both meats. ~ The tripe’s and feed have to be scraped and washed under plenty of running water. ~ Deep the tripe’s into hot water for 2-3 minutes and scrape the thin layer of skin until the tripe is white. ~ If this thin layer of skin does not leave, deep it again in hot water for 2-3 minutes and scrape again. ~ Wash them again under plenty of running water. ~ Cut the tripe’s in small pieces and place them in a casserole with the feed and enough water to boil. ~ Skim any foam that is created from boiling, add the chopped garlic (Optional) and simmer on low heat for about 1-2 hours or until the meat is tender. ~ Add some coarse salt to taste just before the meat is tender. ~ Once the meat is tender, remove the casserole from the heat, remove the meat and strain the broth. ~ Pour the broth back into a clean pot, debone the feet, cut the feet meat into 3-4 pieces and put back into the broth with the tripe pieces. ~ At this point prepare the Avgolemono sauce. ~ Beat the eggs very well and slowly add the lemon juice while beating constantly. ~ While beating the egg-lemon mixture add some hot broth from the pot. ~ Pour the egg-lemon-broth mixture back into the pot while stirring the soup constantly. ~ The Patsas soup is ready to serve by adding some pepper to taste over the soup of each plate. ~ Good luck and bon appétit.

~ Note: ~ Some people, instead of using Avgolemono (Egg-Lemon Sauce) in their soup they use Skorthostoumbi (Garlic- Vinegar Sauce). ~ Skorthostoumbi ingredients: ~ 1/2 a head of garlic finely chopped or grated ~ 1 cup of white vinegar ~ Place the chopped or grated garlic into a jar, add the vinegar and shake well to combine. ~ Pour the Patsa soup into soup plates and serve the Skorthostoumbi separate on the table for the people to serve them selves to taste. ~ If hot is your preference, add red pepper flakes to taste. ~ Either way you choose to prepare Patsa soup, it is the way that is prepared and very much enjoyed by Greek people and not only. ~ Good luck and enjoy.