Patsas

Instructions

1. Rinse the tripe and veal trotters thoroughly under cold water, then cut the tripe into 2 cm strips.
2. Blanch the tripe and trotters in a large pot of boiling water for 10 minutes, then drain and rinse.
3. In a casserole, heat the olive oil and sauté the sliced onion for 5 minutes.
4. Add the tripe, trotters, tomato paste and paprika, then stir for 2 minutes.
5. Pour in the water, add the bay leaves and vinegar, then bring to a boil and skim.
6. Cover and simmer gently for 3 to 4 hours, until the tripe is very tender.
7. Remove the trotters, debone them and return the meat to the soup, then add the oregano and adjust the salt and pepper.
8. Serve very hot, adding crushed garlic to each bowl, with bread on the side.