The first Patsatzidika (tripe soup restaurants) appeared in 1922, by masters who used to work in Asia Minor.
Tripe soup is immediately established as the dish of the “deprived”, the workers, the travelers, the students and later on of the all-nighters.
It is made with the stomach and legs of veal, lamb or pork, either finely or roughly chopped, boiled in the right proportions and served with garlic, vinegar as well as dry paprika for a stronger taste.
It constitutes a gastronomic challenge which the “connoisseurs” consider obligatory either for a strong day-start or as a tasty epilogue of a joyful night.
