International Patsas Day, Greece’s popular hang-over soup

Patsa Recipe

Today, the 25th of October, 2024, is International Patsas (Tripe) Day, celebrating Greece’s famous hang-over soup!

Patsas
Greek Tripe Soup

Patsas is traditionally made from tripe, the legs of a pig or cow. It may also include pig intestines. Some people prefer beef or lamb, depending on their taste.

In Greece, especially in Athens and Thessaloniki, this strong-smelling soup is highly consumed after a big night at the Bouzoukia. Apparently, it relaxes the stomach, making it Greece’s favourite hangover food.

DTcVi4IWkAAQFVM

It is common to find people heading to a Patsazidiko, a tavern normally found close to the meat markets in the city centre, to eat a bowl of Patsas before heading home after a huge night.

Patsatzidika often serves multiple varieties of this dish. Patsas in the taverns are usually made either with tripe or with feet, and the two are occasionally combined and accompanied by other organ cuts, such as the large intestine or pancreas. Greek chefs cut, pre-boil, and simmer the organs for hours to get a soft texture. Then, they add salt, pepper, lemon, and sometimes red pepper and onion.

1075735 patsas 680

Patsas is sometimes topped with kokkino (fat from the broth mixed with red pepper), skordostoubi (chopped garlic in vinegar), or red pepper shavings.

Tripe soup is also popular in Turkey, Spain, Portugal and other parts of Europe!

HOW TO MAKE PATSA SOUP

INGREDIENTS

  • 500gr of pork belly
  • 500-600gr of pork leg (chopped in 3-4 pieces)
  • 2 lemons
  • Salt and pepper
  • One small chilli pepper

METHOD

  • First, we must wash the meat and cut the pork belly into really small cubes. Ideally, we would like the butcher to cut the pork leg into 3-4 pieces to fit in the pot. Fill the pot with water, add the meat, bring it to a boil, and keep it there for 15 minutes. Then, remove it from the heat and throw away the water, keeping the meat.
  • Clear the pot, add new water, boil it, and add the meat again. This process removes any smells from the pork and cleans the meat.
  • Keep it boiling for 2 to 3 hours. Ideally, you want to see the meat from the pork leg get soft and slowly removed from the bone. After 1-2 hours, when you notice that you should remove the pork legs with a deep scoop and a knife, try to remove the meat from the bones. Don’t worry, it should be really easy to do it.
  • Put the meat back inside without the bone now and add salt, pepper, juice from 2 lemons, and chilli peppers. Stir so the liquid can go everywhere, and continue boiling it for 30-40 minutes. Test that the pork belly is soft and ready!

Remembering Stelios Kazantzidis: Iconic Greek Singer Passes Away on September 14, 2001