Homeric hangover cure: Greek claim over ancient bovine belly broth stirs
feud with rival Turks
[April 15, 2026]
By COSTAS KANTOURIS and SUZAN FRASER
THESSALONIKI, Greece (AP) — It’s said that a bowl of soup made of bovine
bellies and legs can cure ulcers, hangovers and an assortment of other
ailments — if you’re courageous enough to try it.
And Dimitris Tsarouhas, the owner of a restaurant in the Greek city of
Thessaloniki that specializes in “patsa” is striving to register the
soup with UNESCO as a unique and traditional dish of Greece that harks
back to the time of Homer’s epic poem “The Odyssey.”
That has conjured up a new dispute with age-old rival Turkey, which also
claims the soup as its own. Greeks and Turks have been feuding over
everything culinary from coffee, stuffed grape leaves and even the
famous baklava — the legacy of life under centuries of Ottoman rule.
Now, the Turks are up in arms that Greeks are taking sole credit for a
soup they call “iskembe,” which according to them has been a cultural
staple for centuries.
Tsarouhas told The Associated Press that he’s compiled a large and
detailed file with the help of a local cultural organization and Lena
Oflidis, the author of the only book that chronicles the soup’s history,
to incorporate the delicacy as part of Greece’s cultural heritage.
A broth Penelope's suitors coveted
Dozens of patrons show up at Tsarouhas’ restaurant at all hours —
particularly at the crack of dawn — to enjoy patsa as many say the soup
eases the stomach after a night of heavy drinking. It's usually
garnished with a sprinkle of seeds and a dash of hot peppers.
A bowl of the soup is usually prepared to the customer’s liking,
particularly how the bovine legs are chopped — either coarse or fine,
which is the usual morning preference.
“The bovine leg contains 33.4% pure, consumable collagen — that’s what
helps greatly after surgery on the joints," the 53-year-old
restauranteur says, citing medical experts. "But it also cures ulcers
and other stomach ailments caused by alcohol consumption.”
Inside the restaurant’s kitchen, the soup’s preparation is almost
ritualistic, as chef Pantazis Koukoumvris works his knife in front of
boiling cauldrons where the legs and bellies stew in their broth.
“This is where the art begins from the morning,” Koukoumvris says,
drawing from his 22-year experience of patsa-making.
“We place the bellies and legs to boil, so that we can make the broth in
the smaller pot,” he says, adding that the recipe was taken by the
Byzantines from the ancient Greeks and passed on to the Ottomans.
Tsarouhas notes that the recipe for patsa is mentioned in “The Odyssey,”
specifically the feast that Odysseus’ wife Penelope prepared for suitors
on the day that her husband came back from his decadelong journey.
Tsarouhas said that it refers to bovine bellies filled with suet –
animal fat used in cooking – and blood.
“If this isn’t patsa, then what else could it be?” he asks.
Although neighboring Turks are claiming the soup as their own invention,
Tsarouhas isn’t worried. He says that they’re welcome to try if they can
put their money where their mouth is.
“Nobody’s stopping them from trying,” he says. “We believe that we have
all the tools to secure and certify it (patsa) as such. We don’t have
anything to divide with our neighbors — rather the taste unites us.”
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A woman prepares to eat traditional tripe soup known as "patsas" in
Greek and "iskembe" in Turkish, at Epirus restaurant in central
Athens, on Friday, April 3, 2026. (AP Photo/Petros Giannakouris)
 Turks flex culinary muscles
Unity in taste isn't what Ali Turkmen has in mind. The 59-year-old
Turkish restauranteur says the dish is historically and culturally
specific to Turks, even though the soup — just like in Greece — is
also a late-night and go-to comfort food after a boozy night.
“Just like with baklava and many other things, they want to claim it
as their own,” Turkmen said of the Greek bid for ownership of the
soup. “But it will probably be difficult for them to claim something
unique to us. Because it’s been a staple in our culture for
centuries. Tripe is something specific to Turks.”
Ali Ohtamis is in charge of the kitchen at Turkmen's restaurant Alem
Iskembe, an establishment that specializes in the soup in Istanbul’s
Kiziltoprak neighborhood.
Ohtamis starts boiling the cow stomachs — or tripe - at 4 a.m. every
day after the innards are cleaned and washed. It cooks for eight to
nine hours, he said, after which the meat is cut to customers’
preference.
While both the Greek and Turkish soups are based on a rich, garlicky
broth, the Turkish iskembe uses only tripe.
Turkish media have accused Greece of “appropriating” a dish that is
nationally celebrated. The Onedio news portal reported that
17th-century traveler Evliya Celebi, in his “Book of Travels,”
described vendors selling tripe and trotters soup in Istanbul,
citing it as evidence that the soup has a 400-year history in
Turkey.
Alem Iskembe customer Murat Pajik says in no uncertain terms that
Turkey shouldn't allow the Greek move.
“I don’t know exactly who is responsible, but measures need to be
taken. Tripe soup is one of the dishes we should be promoting to the
world,” Pajik said.
Engin Cakar said that the Greeks are fighting in vain to claim
ownership.
“I don’t think Greece is doing the right thing. This tripe dish is
from our grandfathers, our mothers,” he said.
Over in Greece, Christos Mousoulis sees it differently. A regular at
Tsarouhas’ restaurant, he says that patsa has been made in the
traditional way in Greek homes for generations.
“I don’t doubt that the taste of patsa, either Greek or Turkishm
which I haven’t tried, may be similar, but we grew up with Greek
patsa,” he says.
___
Suzan Fraser reported from Ankara, Turkey. Ayse Wieting and Mehmet
Guzel in Istanbul, and Menelaos Hadjicostis in Nicosia, Cyprus,
contributed to this report.
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