Patsas (Tripe Soup) is a traditional Greek recipe for a classic soup of sheep intestines cooked in an olive oil stock with bay leaf, garlic and rosemary that's flavoured with vinegar before being served. The full recipe is presented here and I hope you enjoy this classic Greek version of: Tripe Soup (Patsas).
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Ingredients:
tripe (small intestines) of 1 sheep
4 garlic cloves, quartered
1 bay leaf
1 sprig of rosemary
120ml olive oil
salt and freshly-ground black pepper, to taste
vinegar
Method:
Scrape the tripe with a sharp flat-bladed knife then wash with plenty of warm water. Meanwhile, bring a pan of water to a boil, add the tripe, return to a boil and blanch for 2 minutes. Drain the tripe and rinse under plenty of cold water.
Cut the tripe into thin strips then combine in a pot with all the other ingredients. Cover the ingredients with water, bring to a boil then reduce to a simmer and cook for about 30 minutes, or until the tripe is completely tender. Season with vinegar, ladle into warmed soup bowls and serve.
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