Recipe

Greek Patsas Soup

Hearty Greek Patsas Soup: A Nourishing Delight for the Senses

4.1 out of 5

Indulge in the rich flavors of Greek cuisine with this authentic Patsas soup recipe. A staple in Greek culture, Patsas is a hearty and comforting soup that is traditionally enjoyed as a post-celebration dish.

Soup› Offal Soup› Patsas

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Preparation time

20 minutes

Cooking time

2 hours

Total time

2 hours and 20 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Mediterranean diet, Low carb diet, Gluten-free diet, Dairy-free diet, Paleo diet

Allergens

N/A

Not suitable for

Vegetarian diet, Vegan diet, Kosher diet, Halal diet, Nut-free diet

Ingredients

500g (1.1 lb) lamb tripe, cleaned and cut into small pieces 500g (1.1 lb) lamb tripe, cleaned and cut into small pieces
1 onion, finely chopped 1 onion, finely chopped
3 cloves of garlic, minced 3 cloves of garlic, minced
2 tablespoons olive oil 2 tablespoons olive oil
1 teaspoon dried oregano 1 teaspoon dried oregano
1 teaspoon dried thyme 1 teaspoon dried thyme
1 bay leaf 1 bay leaf
4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
2 cups (470ml) water 2 cups (470ml) water
Salt and pepper, to taste Salt and pepper, to taste
Lemon wedges, for serving Lemon wedges, for serving
Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat: 15g (Saturated Fat: 4g)
Carbohydrates: 10g (Sugars: 2g)
Protein: 35g
Fiber: 2g
Salt: 2g

Preparation

1.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2.
Add the lamb tripe to the pot and cook for about 5 minutes, stirring occasionally.
3.
Sprinkle the dried oregano, dried thyme, and bay leaf over the tripe. Season with salt and pepper to taste.
4.
Pour in the beef or vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the tripe becomes tender.
5.
Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
6.
Serve the Patsas soup hot, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the soup.

Treat your ingredients with care...

Lamb tripe — Ensure that the tripe is thoroughly cleaned before using it in the recipe. Soaking it in cold water with a splash of vinegar for a few hours can help remove any residual odor. Additionally, simmering the tripe for a longer time will result in a more tender texture.

Tips & Tricks

For a spicier kick, add a pinch of crushed red pepper flakes to the soup.
Serve the Patsas soup with crusty bread on the side for a complete meal.
If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with water to the soup and simmer for a few more minutes.
Leftover Patsas soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Feel free to customize the soup by adding vegetables such as carrots or celery for extra flavor and nutrition.

Serving advice

Serve the Greek Patsas soup hot in individual bowls. Accompany it with lemon wedges for squeezing over the soup, which adds a refreshing tanginess to balance the richness of the broth. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

Present the Patsas soup in rustic-style bowls, showcasing the rich and aromatic broth. Place a lemon wedge on the side of each bowl and sprinkle fresh parsley over the soup for an appealing visual contrast. Serve with a side of crusty bread to complete the presentation.