Patsas Kefalonian

Ο tripe is a nutritious filling and economical recipe, as it is prepared from cleaned beef belly (stomach) and from cleaned beef front leg.

In the past, the process of cleaning the tripe was troublesome, while nowadays the butchers give us very clean materials for the tripe, ready for the pot.

The traditional recipe for tripe is with garlic or egg-lemon.

The tripe is identified with the food of the night owl, after a mess, but also of the hard worker in manual labor, because it is also very nutritious and invigorating.

For the first time I ate tripe in a gourmet version, him reddish tripe of Kefalonia by the chef of Andreas Patelios from Mythos, Christos Macheiras. It was a poem, inspired by tripa alla fiorentina, the most popular dish of Florence cuzina povera, the Fiorentina tripe!

Recipe for Kefalonian tripe (braised tripe of Kefalonia)

Ingredients

• 1 kg Patsa Arnisio or Tragio
• 1 Cup Extra Virgin Olive Oil
• 4 Cloves Chopped garlic
• 2 Tea Cups White Vinegar
• 1 tablespoon Afrala Paliki for the Cooking of Patsa
• 1 Cinnamon Wood
• 4-5 Spice Grains
• 10 pcs. Carnation Proca
• 2 Laurel Leaves
• 1 Ripe Tomato Grated on a grater
• 2 tablespoons Tomato Paste
• 1 Bunch of Parsley
• Salt
• Freshly ground Pepper

Implementation

STEP A

Rinse Patsas very well in lukewarm water.

In a saucepan with boiling water and coarse salt (Afrala Paliki), boil the Patsas and skim with a ladle constantly, until the broth is clean. Then cool it and cut it into thin slices.

STEP B

Fry the garlic in olive oil in a saucepan and add the Patsas.

Quench with vinegar and add the Patsa broth, spices and herbs and cook over low heat for 2 hours adding water if needed.

Add the fresh tomatoes and the tomato paste and cook for 15-20 minutes until the sauce sets.

Finally, add the chopped parsley.