Patsas Greek Tripe Soup Recipes

Steps:

• 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.

Steps:

• Directions:.
• Ask your butcher to give you already clean and bleached tripe.
• Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar.
• Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water.
• Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.