GREEK CUISINE RECIPES
Lamb offal soup (Πατσά)
- Excellent source of protein
- Good source of zinc
- Good source of Selenium
- Good source of vitamin B12
Tips & tricks
This is a soup that is mostly enjoyed by the older geneartion(s). It's mentioned here because it is still customary to eat this soup on Easter. This soup is served after midnight on Easter Sunday celebrating the resurrection of Jesus Christ in the Greek Orthodox religion. Patsa (Πατσά) is tripe soup, which is the lining of the stomach of a lamb (traditionally the stomach of a sheep -for best taste) and the shank (end part of the leg) of a sheep. In the video we used the shank of a pig, although a veal shank is a good replacement of a sheep's shank.
For someone that never had Greek tripe soup, during the early stages of cooking, the smell might make you hesitant to tasting the soup. Although tripe has a chewy texture it is an acquired taste, just sipping on the liquid portion of the soup is quite delicious. You adjust the taste with salt, vineager and lot's of mashed garlic.
To begin, the tripe must be cut open. You must remove as much fat as you can from the inner side of the tripe. The more fat you remove at this point, the less straining and skimming you will need to do at the end.
You must blanch the pork hind leg to get rid of any impurities, and discard the water. Once done, refill with fresh water, add all remaining ingredients and bring to a light boil for 2-3 hours.
For best results, it would be best to use the stomach and shank of a sheep.
- To begin, the tripe must be cut open. Cut the tripe in half.
- Remove as much fat as you can from the inner side of the tripe, as shown.The more fat you remove at this point, the less straining and skimming you will need to do at the end.
- Rince the tripe and set aside.
- Rince the pork leg.
- Place the tripe and hind leg in a clean pot.
- Add enough water to cover, and bring to a light boil. Let it boil at medium heat for 20 minutes.
- During the 20 minutes, remove any scum that rises to the top, as shown. After 20 minutes discard the water.
- Refill withfresh water, add all remaining ingredients and bring to a boil. Set the heat to medium or to a temperature that will give you a light boil. While boiling, leave cover on. After 3 hours the tripe soup is ready. Remove the tripe and hind leg from the pot.
- Strain the soup to remove any remaining fat and bones from the soup. Set the soup aside for now.
- Next we will chop everything in small pieces, as shown, next.
- Remove the skin from the top of the liquid that has accumulated during chopping.
- Place back into the soup all the chopped tripe and leg.
- Let soup settle for a few minutes and continue removing the fat particles (coming from the inner side of the tripe), as shown.
- Chop additional garlic cloves and add some vinegar to taste (1 tbsp of vinegar per chopped clove) per serving.