Patsas soup / tripe soup

A rich bone and tripe soup served all around Greece in the winter.

Ingredients

• 2 kg veal shank
• 1kg veal tripe (stomach)
• 1 large onion
• Coarse salt
• Lemon
• For serving the soup:
• 4 cloves garlic
• 1 cup wine vinegar
• Bukovo optional

Directions

1. We buy cleaned beef belly (tripe) and clean the beef shank from the butcher.
2. Wash the ingredients and drain them.
3. Put the washed and beef shank and tripe in a basin.
4. Squeeze two lemons and sprinkle 1 tablespoon of coarse salt and rub the them by hand.
5. Cover the tripe and keep in the refrigerator overnight or for 5 to 6 hours.
6. The next day, rinse the tripe ingredients in clean water.
7. Put the tripe and I the beef shank in a large pot and cover with cold water.
8. Let it boil and boil for 4 to 5 minutes.
9. Pour this water and rinse the tripe and beef shank with hot water.
10. Put the tripe and beef shank back in the pot, add the onion.
11. Cover with about 2 to 2.5 liters of hot water.
12. Let it boil and skim the foam continuously until we no longer see any foam on the surface.
13. Lower the heat and cover the pot.
14. Simmer for about 2 to 2.5 hours until it is well tender.
15. When the tripe boils and the meat comes off the bone, remove the beef shank and after it has cooled down a bit, debone it and chop it finely.
16. Put it back in the broth.
17. Do the same with the tripe.
18. Remove it from the broth and chop it finely or coarsely, depending on your preference. I always chop the tripe finely.
19. Now is the time to salt the tripe and let it boil for an additional 15 to 20 minutes.
20. Traditionally, we serve the chopped tripe in deep warm dishes, with plenty of soup and chopped tripe.
21. Serve with finely chopped garlic vinegar and chili flakes.