Patsas: Traditional Greek Tripe Soup

• Egg2
• Garlic4 cloves
• Olive oil30 ml
• Carrot1 large
• White wine vinegar50 ml
• Saltto taste
• Onion1 large
• Black pepperto taste
• Lemon1
• Beef tripe1 kg
• Celery stalk1

How to Make It

• 1

  Thoroughly clean 1 kg of beef tripe by rinsing it under cold running water. Place the tripe in a large pot with enough cold water to cover, bring to a boil over high heat, then drain and rinse again. Repeat this process at least once more, for a total of 2-3 rinses, to ensure any impurities are removed and the aroma is neutralized.

• 2

  Return the cleaned tripe to the large pot. Add 1 large quartered onion, 1 large chopped carrot, 1 celery stalk, and 4 whole garlic cloves. Cover with 3 liters of fresh cold water and bring to a gentle simmer over medium-high heat. Skim off any foam that rises to the surface.

• 3

  Reduce the heat to low, cover the pot, and let the tripe simmer for 2 to 3 hours, or until it is very tender and easily pierced with a fork. The broth should become rich and flavorful. A slow cooker can also be used for 6-8 hours on low.

• 4

  Carefully remove the cooked tripe from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the boiled vegetables. Once the tripe is cool enough to handle, thinly slice or finely dice it into small, bite-sized pieces, about 1-2 cm.

• 5

  Return the diced tripe to the strained broth and bring it back to a gentle simmer over medium-low heat. Season with salt and freshly ground black pepper to taste. Simmer for another 10-15 minutes to allow the flavors to meld.

• 6

  For a classic finish, prepare a simple Avgolemono by whisking 2 eggs with the juice of 1 lemon in a bowl. Gradually temper the egg-lemon mixture by slowly whisking in 2-3 ladles of the hot broth, then slowly pour the tempered Avgolemono back into the soup, stirring constantly. Do not boil the soup after adding Avgolemono, or it will curdle.

• 7

  Ladle the hot Patsas into serving bowls. Drizzle each serving with 5-10 ml of extra virgin olive oil and a generous splash of 10-15 ml white wine vinegar. Serve immediately, perhaps with a side of crusty bread.