A warm, filling winter-season soup that is easy to make.
Very nourishing, with beneficial properties for the stomach, it is considered to be the ideal food following the heavy imbibing of wine. It has a strong flavor, leaving some unenthusiastic with the idea of having a dish of patsas.
It is made from the stomach and feet of lamb, beef or pork, with the dish assuming the requisite name, like lamb patsas, etc.
It is served with lemon or garlic vinegar. For the garlic vinegar, just put cloves of crushed garlic in a bottle of vinegar. Served in a deep bowl, it is sprinkled with garlic vinegar and one or two seeds of bukovo pepper.
Many cuisines around the globe have dishes cooked with animal stomachs. For instance, Great Britain, which has established a holiday called the International Day of tripe, celebrated the 24th of October, is the country where the beef stomach is widely consumed. A common preparation in British cuisine involved boiling the stomach with milk and onions. In Italy, nearly all regions have some version of it, the best-known being trippa a la Fiorentina, where the stomach is cooked with generous quantities of tomato sauce, while in Belgium, they serve tripes a djotte, a sausage in which the large intestine is filled with seasoned patsas.