Patsas Thessalonikis (Πατσάς Θεσσαλονίκης)

Patsas Thessalonikis is the tripe soup of northern Greece: pale broth, soft strips of honeycomb tripe, the body of beef foot, and garlic crushed into vinegar at the table. It belongs to the late-night patsatzidika of Thessaloniki as much as to the cold kitchen in the morning, when the pot goes on before the day takes hold.

The whole dish is decided by the simmer. Blanch the tripe first, throw that water away, then cook the clean pieces slowly with the foot until the broth turns clear and gently gelatinous. Hard boiling muddies it. Patience gives you the bowl people call restorative, especially with skordostoubi, the sharp garlic vinegar that cuts through the richness.

Use good cleaned tripe from a butcher you trust. Λίγα και καλά, a few things, and good ones. I don't invent patsas. I find it, I test it, I write it down, because even the humble bowls deserve a record.