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Thessaloniki (Greece)
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Soup
Meat
Food Flavour DNA
Nutritional Values
220kcal
20gProtein
5gCarbs
15gFat
1gFibre
400 gServing
* Per serving · 400 g. May vary.
Patsas
How to order / say it
Say it
Πατσάς — [pah-TSAHS]
Order
Can I get a bowl of Patsas?
Locally
Μπορώ να έχω ένα μπολ πατσά;
Say locally
Soup made from tripe, known for its hearty flavor.
Why try it?
A beloved late-night dish, Patsas holds cultural importance for locals, often enjoyed after a night out, reflecting Thessaloniki's vibrant nightlife.
How it tastes
Rich and savory, with a gelatinous texture from the tripe, Patsas is often seasoned with vinegar and garlic, giving it a unique tangy undertone.
Origin & History — first documented: 1900
Patsas has roots in ancient cooking techniques, evolving into its current form over centuries. It became particularly synonymous with Thessaloniki's culinary scene in the early 1900s.
Recipe
Ingredients
- 🥩 500 g beef tripe
- 🧄 3 cloves garlic
- 50 ml vinegar
- 1 tsp salt
- 🧂 1 tsp pepper
- 1 L water
Method
- 1 Clean and blanch the tripe thoroughly.
- 2 Cook tripe in water with garlic until tender.
- 3 Season with vinegar, salt, and pepper.
- 4 Simmer soup to enhance flavors.
- 5 Serve hot with extra vinegar and pepper.
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