Jellied Tripe Soup

Pikti Patsa


Preparation info

  • Makes: about

    8 soup bowls

    • Difficulty


    • Ready in

      3 hr 30

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

No, it’s not a spelling mistake. This meal is actually spelled patsa, and not pasta. In fact, this dish is a pikti (jellied) version of the original soup version of patsa. Normally cooked with tripe (animal stomach linings), my family’s recipe calls for using an actual pig head and its feet. But for this specific recipe, we will use only a pig head. Yup, that’s right. Not for the faint at heart … And if you’re game, pig heads are not hard to come by. Most butcher