Dish

Patsas

Tripe soup

The tripe is boiled until tender and then combined with a broth made from onions, garlic, and tomatoes. The soup is seasoned with salt, black pepper, and fresh parsley. It is typically served with a side of crusty bread and garnished with a drizzle of olive oil.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Soup› Offal Soup

Origins and history

Patsas has been a part of Greek cuisine for centuries. It is believed to have originated in ancient Greece and was traditionally served in taverns and meyhanes. Today, it is still a popular dish in Greece and can be found in many restaurants and cafes throughout the country.

Dietary considerations

Patsas is not suitable for vegetarians or those with a sensitivity to tripe. It is also high in cholesterol and should be consumed in moderation.

Variations

There are many variations of Patsas, with some recipes calling for the addition of chickpeas or potatoes. Some versions also include lamb or beef stock for added flavor.

Presentation and garnishing

Patsas should be served hot and garnished with a drizzle of olive oil and fresh parsley. A sprinkle of red pepper flakes can also be added for extra flavor.

Tips & Tricks

To make the tripe more tender, it can be soaked in vinegar or lemon juice before cooking. Adding a pinch of oregano or thyme can also enhance the flavor of the soup.

Side-dishes

Crusty bread is the perfect side dish for Patsas, as it can be used to soak up the flavorful broth. A side salad of fresh greens and tomatoes can also be served to balance out the richness of the soup.

Drink pairings

A glass of red wine, such as a Greek Agiorgitiko or Xinomavro, is the perfect accompaniment to Patsas. The bold flavors of the wine complement the rich flavors of the soup.