Question. What is Patsa?
Answer. Patsa is a soup served after midnight on Easter Sunday celebrating the resurrection of Jesus Christ. Patsa (patcha) is tripe soup, which consists 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.
Tips, tricks and general info on how to make Greek Patsa (tripe soup).
This is a soup that is mostly enjoyed by the older geneartion(s). It's mentioned here because it is still customary to eat Greek tripe soup on Easter Sunday. For someone that never had Greek tripe soup, during the early stages of cooking, the smell might make you hesitant to tasting the soup. It is an acquired taste. It might seem unpleasant on first experience, but it is likeable after being experienced repeatedly. 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.
If this soup is of interest to you, please watch our video for more details.
- Click on the link below to see our FREE video on Patsa.
NOTE: If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts. Patsa video