Patsas - Greek Tripe Soup

• kg tripe, beef1
• cup olive oil↗1⁄2
• onions, cut in chunks↗2
• garlic cloves, chopped↗3
• teaspoons tomato paste↗1 1⁄2
• cup red wine↗1⁄4
• water↗
• g tomatoes, chopped↗500
• bay leaf↗1
• sticks cinnamon↗2
• whole cloves↗4
• fresh ground black pepper↗
• sea salt↗

Step-by-step instructions

1. 1

   Cut tripe into small squares or rectangles.

2. 2

   In a large saucepan, preheat olive oil over medium heat. When hot, sauté onions, garlic, and the tripe.

3. 3

   Dilute the tomato paste with the red wine and stir until completely blended.

4. 4

   Add fresh tomatoes to the pan, the tomato paste and wine, and enough water to cover. When it reaches a boil, reduce heat to a simmer.

5. 5

   Add bay leaf, cinnamon, cloves, and pepper to taste. Simmer for 3 to 3 1/2 hours, adding more (boiling) water as the soup reduces.

6. 6

   Cooking time will depend on the tripe and the soup:.

7. 7

   Tripe is done when it pulls apart easily.

8. 8

   The soup should be thick (not as thick as a stew, but not watery).

9. 9

   10 minutes before cooking time is up, add sea salt to taste.

10. 10

    Serve with red pepper flakes on the side for those who like it hot.