Patsás
Europe — Greece
Greece's most important tripe tradition and one of the strongest in southeastern Europe. Tripe boiled for many hours and served as a garlic-rich soup with vinegar, lemon, and paprika.
Cuts in this tradition
Cultural context
Patsás shops historically operated throughout Greece and remain common in Athens and Thessaloniki. Strongly associated with late-night dining, hangover recovery, and working- class food culture. Structurally parallel to Turkish işkembe çorbası — both are late-night tripe soups with garlic and vinegar.
Preparation
Tripe cleaned extensively and simmered for many hours until tender. Served as soup with garlic sauce, vinegar, lemon juice, and paprika. Often eaten very late at night or early morning.