Source: Atlas Obscura
After a long night of alcohol-doused partying in the nightclubs and neighborhood bars of Greece, joyful patrons seek out small diners and restaurants with signs out front declaring, “Serviroume patsa” (“We serve patsa”). When the sun and a hangover are both on the rise, the dish on many a Greek’s mind is patsas, a soup made with the tripe (stomach lining) and feet of a pig or cow.
Different versions of tripe soup are made in Eastern Europe, Turkey, and even Mexico. Early versions of patsas became widely eaten in Greece while the country was under Ottoman rule from 1453 to 1821. Today, the working-class soup is widely touted as a hangover cure and folk remedy…
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