📝 About This Recipe
Patsas is Greece's most storied 'recovery' soup, a deeply savory and gelatinous broth traditionally enjoyed in the early hours of the morning in the tavernas of Thessaloniki. This rustic masterpiece features tender tripe and calf’s feet simmered to perfection, creating a rich, silky texture that is both comforting and revitalizing. Finished with a sharp, garlic-infused vinegar sauce called skordostoubi, it offers a bold balance of earthy depth and bright acidity.
🥗 Ingredients
The Meat
- 1 kg Beef tripe (cleaned, honeycombed preferred)
- 1 piece Calf's foot (split lengthwise, essential for the gelatinous broth)
- 2 pieces Lemon (juiced, for cleaning the tripe)
- 2 tablespoons Coarse sea salt (for scrubbing)
The Broth
- 3 liters Water (fresh, filtered)
- 1 large Yellow onion (peeled and left whole)
- 10 pieces Black peppercorns (whole)
- to taste Salt
Skordostoubi (Garlic-Vinegar Sauce)
- 6-8 pieces Garlic cloves (minced into a paste)
- 1/2 cup Red wine vinegar (high quality)
- 1 teaspoon Boukovo (Greek red pepper flakes)
👨🍳 Instructions
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1
Begin by thoroughly cleaning the tripe. Place it in a large bowl, rub it vigorously with coarse salt and the juice of two lemons, then rinse under cold running water until the water runs clear and any odor is neutralized.
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2
Place the cleaned tripe and the calf's foot in a large pot and cover with cold water. Bring to a rolling boil for 10 minutes to blanch.
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3
Drain the meat into a colander and discard this first boiling water. Rinse the pot and the meat thoroughly to ensure a clean, clear final broth.
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4
Return the blanched tripe and calf's foot to the clean pot. Add 3 liters of fresh water, the whole onion, and the peppercorns.
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5
Bring to a boil, then immediately reduce the heat to low. Skim off any foam that rises to the surface during the first 20 minutes of simmering.
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6
Cover the pot partially and simmer gently for about 3 hours. The tripe is ready when it is fork-tender and the meat is falling off the bone of the calf's foot.
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7
Once tender, remove the tripe and calf's foot from the broth and set them on a cutting board to cool slightly. Remove and discard the whole onion.
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8
Finely chop the tripe into small bite-sized pieces or thin ribbons. Pick the meat and gelatinous bits off the calf's foot, discarding the bones.
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9
Strain the broth through a fine-mesh sieve into a clean pot to ensure a silky texture. Return the chopped meat to the strained broth.
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10
Season the soup with salt to taste and bring it back to a gentle simmer for another 10 minutes to meld the flavors.
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11
While the soup finishes, prepare the Skordostoubi by whisking the minced garlic, red wine vinegar, and boukovo in a small bowl.
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12
Ladle the steaming hot soup into deep bowls, ensuring a generous portion of meat in each serving.
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13
Serve immediately, allowing each guest to add the Skordostoubi sauce to their own bowl according to their preference for heat and acidity.
💡 Chef's Tips
Always perform the initial blanching and discard the first water to ensure a mild, clean flavor. The calf's foot is non-negotiable; it provides the essential collagen that gives the soup its signature body. For a thicker version, some regions use an 'avgolemono' (egg-lemon) finish, but the garlic-vinegar version is the most traditional for late-night dining. If you have time, make the soup a day ahead; the flavors deepen significantly after a night in the refrigerator. Use a very sharp knife to cut the tripe into uniform pieces for a professional presentation.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or crusty village bread to soak up the broth. Pair with a glass of chilled Retsina or a strong Ouzo to cut through the richness. Offer extra boukovo (red pepper flakes) on the side for those who want more heat. A simple side of Greek olives and pickled peppers complements the earthy tones of the soup. Keep the Skordostoubi sauce in a small carafe on the table so diners can refresh their bowls as they eat.