Patsás — Tripe Soup with Garlic-Vinegar

Rinse the tripe thoroughly under cold water. If not pre-cooked, boil it for 10 minutes, discard the water, and rinse again. Cut the tripe into small, bite-sized pieces (about 2-3 cm).

In a large pot, add the tripe and cover with fresh water. Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours, or until the tripe is very tender. Skim any foam that rises to the surface.

While the tripe simmers, finely chop the onion. In a separate small pan, heat the Greek Extra Virgin Olive Oil over medium heat. Sauté the onion until translucent, about 5-7 minutes. Set aside.

Once the tripe is tender, remove it from the pot with a slotted spoon and set aside. Strain the cooking liquid through a fine-mesh sieve to remove any impurities. Return the strained broth and the cooked tripe to the clean pot.

Add the sautéed onion to the pot with the tripe and broth. Season with salt and black pepper to taste. Bring to a gentle simmer for another 10 minutes to allow flavors to meld.

For the skordaliá: Mince the garlic cloves very finely or crush them in a mortar and pestle. In a small bowl, combine the minced garlic with the white wine vinegar.

To serve, ladle the hot Patsás into bowls. Drizzle each serving generously with the garlic-vinegar mixture (skordaliá). Garnish with fresh chopped parsley.