Patsas - Greek Tripe Soup

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READY IN: 3hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut tripe into small squares or rectangles.
  • In a large saucepan, preheat olive oil over medium heat. When hot, sauté onions, garlic, and the tripe.
  • Dilute the tomato paste with the red wine and stir until completely blended.
  • Add fresh tomatoes to the pan, the tomato paste and wine, and enough water to cover. When it reaches a boil, reduce heat to a simmer.
  • Add bay leaf, cinnamon, cloves, and pepper to taste. Simmer for 3 to 3 1/2 hours, adding more (boiling) water as the soup reduces.
  • Cooking time will depend on the tripe and the soup:.
  • Tripe is done when it pulls apart easily.
  • The soup should be thick (not as thick as a stew, but not watery).
  • 10 minutes before cooking time is up, add sea salt to taste.
  • Serve with red pepper flakes on the side for those who like it hot.
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