Tripe soup

Tripe soup

Pàtsas

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

How could I ever forget Blair’s reaction to tripe soup? He was not a fan. My own initial reaction was more positive – the first time I tried it was at 3 a.m. after a night out and it was just perfect for that hour. It is one of the classics of traditional Greek cuisine and a fixture at the Agora (meat market) in Athens. I had to create my version for you.

Ingredients

Quantity Ingredient
500g honeycomb tripe
1 lemon, juiced
2 litres good-quality chicken stock
3 large garlic cloves, peeled and smashed
1 onion, chopped
1/2 teaspoon whole black peppercorns
1 bay leaf
5 thyme sprigs
2 teaspoons sea salt flakes, or to taste
1 small handful flat-leaf parsley
dried chilli flakes, to serve (optional)

Skordóstoumbi

Quantity Ingredient
3/4 cup red wine vinegar
3 garlic cloves, peeled and very finely sliced

Method

  1. If time allows, make the skordóstoumbi several hours ahead of time or overnight to steep the flavours. Combine the vinegar and garlic, cover and stand at room temperature.
  2. To make the soup, wash the tripe well, place it in a large saucepan, cover with cold water, and add the lemon juice. Place the saucepan over a medium heat and bring slowly to the boil. Reduce the heat to low and simmer, uncovered, for 5 minutes. Drain, rinse the tripe well under cold water and cool it slightly. Cut the blanched tripe into fine strips. Rinse out the saucepan.
  3. Return the tripe to the clean saucepan and add the stock. Bring it slowly to the boil, reduce the heat to low and simmer for 5 minutes. Remove any scum that rises. Add the garlic, onion, peppercorns, bay leaf, thyme and salt. Simmer for 1 hour, or until the tripe is very tender.
  4. To serve, add the parsley, season to taste with salt and freshly ground black pepper and simmer for a further 1 minute. Serve with the Skordóstoumbi and dried chilli flakes – each person can add as much of each as they like.

Lyndey’s note

  • Every table at the restaurant at which we ate tripe soup – Papandreou's Agora Tavern – had a bowl of skordóstoumbi. There the garlic was kept whole but I prefer to slice it as it infuses the flavours better. Chilli flakes are an optional addition. Blair loaded his soup with chilli flakes to make it more palatable!
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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