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Patsas is Greece’s infamous late-night restorative soup, renowned for its ability to cure hangovers and keep night owls going. At the core of this hearty stew are pork trotters (pigs’ feet), often simmered with pork belly or hock and sometimes beef tripe. These ingredients are cooked for hours until the broth turns rich and gelatinous. The cooking process may produce a strong aroma, but the result is a silky, savory broth brimming with protein and collagen. The final hit of fresh lemon juice and raw garlic gives it a zesty, pungent kick.
In Athens and Thessaloniki, patsadares (soup stalls) often keep odd hours so revelers can end the night (or start a new one) with a bowl of this soup. It traditionally contains only trotters, bones, water, and simple seasonings until the very end. Many cooks bundle garlic, bay leaf, and oregano in cheesecloth and simmer it with the meat for extra flavor without leaving solids behind. When the pork meat and cartilage finally fall away from the bones, the broth is skimmed, and the meat is shredded and returned to the pot.
What makes Patsas memorable is how it’s eaten. Each diner customizes their bowl: squeezing in plenty of lemon juice, stirring in raw crushed garlic, and adding red wine vinegar or a bit of red pepper to perk up the broth. Often a piece of creamy white cheese is placed in each bowl to melt slightly in the hot soup. These bold condiments cut through the richness and add layers of flavor. In some regional versions (called patsa “mbela”), the tripe might be omitted altogether, using just trotters for a “tripe-less” patsas. Despite its humble origins and unusual ingredients, Patsas has a beloved place at Greek tables. It is often the first dish enjoyed in the early morning after late-night festivities, a ritual passed through generations.
Nutritionally, Patsas is prized for its collagen content, which is thought to aid digestion and joint health. While it sounds decadent, the clear broth left after meat removal can be surprisingly light once the solids are filtered. Eating it can feel almost like taking a restorative tonic. Make sure your kitchen is well-ventilated, as cooking pork trotters can release strong scents. Some cooks even float a peeled onion or splash a bit of vinegar in the pot to neutralize odors. Ultimately, the soup’s gentle pork flavor, bright lemon, and garlic yield a comforting, warming meal. This recipe guides you through parboiling the meat, a long gentle simmer, and finishing touches to make classic Patsas at home.
4
servings10
minutes10
minutes400
kcalIn this classic Patsas recipe, pork trotters (and optional pork belly or shank) are simmered for 2–3 hours to create a deeply flavorful broth. First the meat is briefly parboiled and rinsed to remove impurities. It is then returned to fresh water along with onion, bay leaves, oregano, and whole garlic cloves, and simmered over low heat. After skimming and removing the solids, the meat is shredded and returned to the soup. The final broth is seasoned off-heat with plenty of lemon juice and raw crushed garlic. Serve each bowl hot, with optional red wine vinegar and black pepper on the side. Ready in 3–4 hours, this recipe yields a robust, gelatinous soup perfect for a restorative meal.
Pork trotters (3–4 pieces) – well-scrubbed (each trotters yields bone, cartilage, and meat). These provide the signature gelatinous richness.
Pork belly or shank (about 500 g) – skin-on, adds extra meat and fat for richness (optional, but traditional).
Beef or pork tripe (500 g) – cleaned and cut into strips (choice of honeycomb, blanket, etc.). Provides additional texture (some versions omit tripe).
Water (8 cups / 2 liters) – enough to fully cover the meat in the pot. (Can substitute part stock, but water is typical.)
Large onion (1, quartered) – adds sweetness to the broth.
Garlic (6–10 cloves, crushed) – key aromatic; used both in cooking and for each person to add raw later.
Dried oregano (1 teaspoon) – classic Greek seasoning; adds depth.
Bay leaves (2–3) – optional, for earthy aroma.
Salt and freshly ground black pepper – to taste (added near the end to control seasoning).
Fresh lemons (2–3) – cut into wedges; each person squeezes lemon into their bowl.
Garnishes (serve on the side): Red wine vinegar, finely minced raw garlic, chopped scallions or parsley, and optionally feta or yogurt to help mellow the broth.
Prep and parboil the meat: Place the pork trotters, pork belly, and tripe in a large pot. Cover with cold water. Bring to a rolling boil and cook for 10 minutes. Drain the water and rinse the meat thoroughly under warm water (this removes impurities and helps reduce any gamey smell).
Simmer the soup: Refill the pot with the 8 cups of fresh water. Add the cleaned trotters, pork belly, onion, oregano, bay leaves, and half of the crushed garlic. Bring to a boil again, then immediately reduce heat to low. Simmer gently for 2–3 hours, partially covered, until the meat is falling off the bones. (Skim off any foam or scum that rises occasionally.) This long simmer will dissolve collagen into the broth, creating its signature body.
Finish the broth: Carefully remove the bones, onion, and bay leaves from the pot. (You can put the garlic cloves in a tea infuser or cheesecloth from the start to make removal easy.) Strip the cooked meat from the bones and cut it into bite-size pieces; return the meat to the pot. Remove any excess fat on the surface if desired. Add salt and fresh black pepper to taste. Continue to simmer 5–10 more minutes. The soup should be thick and slightly milky from the collagen.
Adjust flavors: Turn off the heat. Stir in a generous squeeze of fresh lemon juice. For extra tang, stir in a teaspoon of white or red wine vinegar (this is traditional for brightness). Taste and adjust seasoning with more salt or pepper if needed.
Serve: Ladle the hot soup into bowls. Each diner should have lemon wedges and a small dish of minced raw garlic (and vinegar) at hand. Encourage diners to add lemon juice, crushed garlic, pepper, or parsley to their taste. Optional: a spoonful of plain Greek yogurt or crumbled feta can be stirred in to cool and cream a portion of the soup. Serve immediately while very hot.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 700 kcal (approx.) |
| Total Fat | 45 g |
| Saturated Fat | 15 g |
| Cholesterol | 300 mg |
| Sodium | 300 mg (without added salt; use sparingly) |
| Carbohydrates | 0 g |
| Protein | 50 g |
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