Classic Greek Tripe Soup with Garlic and Lemon

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This iconic Athens taverna dish features honey-comb tripe slow-simmered with aromatics until meltingly tender, then brightened with a generous swirl of raw garlic and fresh lemon. Traditionally enjoyed for breakfast or after a long night out, it is pure comfort in a bowl, anchored by sharp citrus and a savory, almost gelatin-rich broth.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 10 gCarbs
• 2 gFiber
• 3 gSugar
• 38 gProtein
• 720 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the tripe and broth

• 2 lb cleaned beef or lamb honey-comb tripe, cut into 2-inch pieces
• 1 lb cleaned tripe feet, split (optional but traditional)
• 1 large yellow onion, halved
• 2 celery stalks with leaves
• 1 whole head of garlic, top sliced off
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 2 tbsp white wine vinegar, plus more for finishing

For the garlic-lemon finish

• 5 cloves raw garlic, finely grated or crushed into a paste
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• Thinly sliced scallions and lemon wedges, to serve
• Crusty country bread, for serving

Directions

1. Place the tripe and feet in a large pot, cover with cold water, and bring to a boil over high heat. Boil vigorously for 5 minutes, then drain and rinse the tripe thoroughly under cold water to remove impurities.
2. Return the cleaned tripe and feet to the pot and add the onion, celery, halved garlic head, bay leaves, peppercorns, and vinegar. Pour in 12 cups of cold water, or enough to cover by 2 inches, and bring slowly to a gentle simmer.
3. Skim any foam that rises during the first 30 minutes, then partially cover and simmer on low heat for 3 to 3 1/2 hours, until the tripe is fork-tender and the feet have released their collagen. Top up with hot water as needed to keep the tripe submerged.
4. Carefully lift out the tripe and feet, strain the broth through a fine sieve, and discard the onion, celery, garlic head, bay leaves, and peppercorns. Slice the tripe into bite-size strips and pull the meat from the bones of the feet.
5. Return the sliced tripe and foot meat to the strained broth, season with the salt and black pepper, and warm through over medium heat for about 10 minutes. Taste and adjust seasoning, keeping in mind the lemon will brighten the final dish.
6. Meanwhile, in a small bowl combine the raw grated garlic, lemon juice, and a small ladle of the hot broth. Whisk in the olive oil to create a pungent, cloudy emulsion known as skordalia.
7. Ladle the tripe and broth into warm bowls, then spoon a generous amount of the garlic-lemon emulsion into each bowl and stir to combine at the table. Garnish with scallions and serve immediately with lemon wedges and thick slices of crusty bread for soaking up the broth.
8. For the most authentic experience, encourage guests to drizzle extra raw olive oil and an extra splash of vinegar over their bowl; the sharp tang is the soul of the dish.

Cook’s Notes

• Pre-boiling the tripe is non-negotiable; it removes strong odors and any residual grit before the long simmer begins.
• Mixing honey-comb tripe with tripe feet gives the broth its signature silky body from naturally released gelatin.
• Add the raw garlic-lemon emulsion only to individual bowls just before eating; cooking it would mute the bright, sharp character that defines the dish.
• Traditionalists stir a splash of red wine vinegar into each bowl at the table for an even more assertive tang.
• This soup improves on day two: cool it fully, then reheat gently, and skim any solidified fat from the surface before serving.

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