Greek cuisine · Soups & Stews

Patsas

Tripe simmers for hours with garlic and bay leaf until tender, then comes to the table with a sharp vinegar-garlic sauce.

Ingredients · for 4 servings

• 1 kg tripe (pre-cooked)
• 1 onion
• 8 garlic cloves
• 1 carrot
• 2 bay leaves
• 100 ml red wine vinegar
• 1 tsp chili flakes
• 2 tbsp flour
• 2 tbsp butter
• 1 lemon
• Salt, pepper

Instructions

1. Wash the tripe thoroughly under cold water, cut it into 3 cm wide strips, bring it to a boil once, and pour off the first cooking water completely.
2. Set the tripe on again with the halved onion, the carrot, the bay leaves, and 4 whole garlic cloves, season with salt, and simmer gently covered for 2.5 hours, until meltingly tender.
3. Fish out the onion, carrot, and bay leaves, lift out the tripe, and pour the broth through a fine sieve.
4. Melt the butter, sweat the flour in it for 1 min. until pale, then whisk in 1 l of the hot broth until smooth; let it thicken for 5 min.
5. For the seasoning sauce, crush the remaining 4 garlic cloves with a little salt into a paste and stir it with the red wine vinegar and chili flakes.
6. Heat the tripe through in the thickened broth, ladle it into deep bowls, season generously with pepper, and serve with the vinegar-garlic sauce and lemon wedges.