🇬🇷 Greece · Food
Patsas: Traditional Greek Tripe Soup
By eatmundo · July 7, 2026
🇬🇷 GRA hearty and restorative Greek tripe soup, traditionally enjoyed late at night or as a morning cure. Known for its rich broth and tender tripe, it's often served with a generous dash of white wine vinegar or a spoonful of skordalia (garlic dip).
Ingredients
check them off as you prepareHow 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.
Frequently Asked Questions
How do I ensure the tripe is clean and doesn't have an off-putting smell?+
The key is multiple thorough rinses and parboiling. Boil the tripe in fresh water 2-3 times, draining and rinsing after each boil, to eliminate impurities and neutralize any strong odors.
Can I prepare Patsas without Avgolemono?+
Yes, Patsas is often served plain, allowing the rich broth and tender tripe to shine. Many Greeks prefer it this way, adding only white wine vinegar and fresh pepper for a sharper taste.
What is the traditional way to serve Patsas?+
Patsas is typically served piping hot, garnished with a drizzle of olive oil, a splash of white wine vinegar, and often a sprinkle of red pepper flakes. Some also add a spoonful of skordalia (garlic dip) for an extra kick.
How long can I store leftover Patsas?+
Leftover Patsas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, ensuring it comes to a simmer.
🇬🇷 GRMundo Match
Dishes across the world that share Patsas: Traditional Greek Tripe Soup's core ingredients.
