Patsas, a Greek delicacy, is a dish that demands a courageous appetite. While variations of this soup exist throughout Europe, the Balkans, and Asia, it has remained a staple food within the Greek community for years.

This soup is renowned for its versatility, whether it’s used as a hangover remedy, a meal for hard-workers, or simply enjoyed as part of a regular daily meal.

it is considered a stomach-soothing dish for those who have just finished a hard night of drinking and partying, and need something to fill that gap in their stomach so as the next day’s hangover will be more bearable. It is also highly nutritious with protein, vitamins and essential minerals, and also known to soothe stomach ulcers.

Ingredients

Beef honeycomb tripe *
500-600gr beef leg or pork (chopped in 3-4 pieces)
2 lemons
100gr vinegar
3 bay leaves
3 tbsp olive oil
Salt and pepper
2 garlic cloves, minced
Water

To serve
chili flakes
paprika
Vinegar

Directions

First clean the beef honeycomb.
Rub the tripe with rock salt (both front and back)
Use a sharp knife to scrape the tripe all over (front and back) to get rid of any impurities. The back of the tripe is the membrane that you want to scrape off because they turn tough when you cook them. You may need a little brush (like toothbrush) to brush through the honeycomb tripe.
Use white vinegar to rinse off the salt or any impurities.

Bring a large pot of water to a boil. Add about 1 tsp of salt. Add the tripe and boil it for 15 minutes
Discard the water after that.
The honeycomb tripe is now ready to be used in any recipe that calls for it.

To prepare the meat, begin by washing it thoroughly. Cut the beef honeycomb into small cubes and the beef leg into 3-4 pieces so that it can fit into the pot.

Fill the pot with water, add the meat, and bring it to a boil for 20 minutes. Then remove it from the heat and discard the water. Clear and clean the pot before refilling it with fresh water. Bring the water to a boil once again before adding the meat. This process helps to remove any odors from the honeycomb and meat.

Add a whole lemon and vinegar to the pot, and continue boiling until the meat is soft and falls off the bone. Remember to occasionally skim off any foam that appears.

Remove the meat from the pot and discard the water. Clean the pot and add the meat back in, along with salt, pepper, lemon juice, chili peppers, bay leaves, olive oil, and oregano. Cover with water and bring it to a boil on medium heat until the beef honeycomb is tender.

Serve Patsa with a sprinkle of paprika and some vinegar.

*NOTES
You can use pork leg instead of beef or you can use pork and beef together.