We already gave you some tips and tricks to get rid of your hangover. But every country has its own traditional dishes to make the process go faster. We like to give you a taste of the international anti-hangover cuisine. In this episode we bring you a tripe soup. Now we know we already provided three of these recipes. But this time we’ll introduce you to sheep meat with a dish that the Greeks call patsas.

The Greeks in general are more known for their cuisine, rather than their drinking skills. But don’t let their reputation fool you. When Greeks get to drinking it’s hard too slow them down. A night in a bouzoukia (a nightclub with Greek live music) can last long and comes with a lot of wine and ouzo. These are the cases that patsas comes in handy. Greeks usually eat it before going to bed to let the tripe soup do it’s healing work while they sleep, but the morning after is also possible of course.
There are quite a lot of different recipes. It usually depends on the region in Greece how the patsas is made, but we will give you a recipe that is as easy to make as it is effective. Instead of lamb meat, you can use the exact same recipe with beef.

Ingredients:
1-1,5 kilo’s of lamb tripe
1 kilo lamb leg (including bone)
1 large lamb head (use the whole scull)
Salt
Pepper

1 cup of wine vinegar
7 cloves of garlic

Put all the pieces of meat in a big pan and cover them fully with water. When it starts to boil, remove the foam once or twice. Add salt and pepper and let it boil till the meat gets soft. After around 1,5 hours it’s done. Now remove all the meat from the pan. Strain the broth you have left and save it for later in a clean pan.
Now cut up the tripe meat into pieces. Also remove the meat from the leg and the head. Put all these pieces of meat into the pan with broth and boil it for another 20 to 30 minutes, before it’s ready.
In the meantime you can make skordostoumpi. For this you cut up the garlic cloves and mix them with the vinegar. Put this in a small bowl on the table. When the soup is served everyone can add this as much as they want to give extra flavor to their soup. An alternative for this is lemon juice, dried red peppers or just vinegar.

Micky Bumbar

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