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A traditional and special soup from Thessaloniki


  1. Wash the bellies very well

  2. Place them in a bowl with a lot of vinegar and water to disinfect and whiten them, for about an hour and a half

  3. Clean the trotters, burning or scraping any hair

  4. Put everything in a pot with water only, just enough to cover them

  5. Cook over low heat for about 5.5 hours or until the meat falls off the bone

  6. Bone the legs and put them back in the pot, salt and boil for another ten minutes

  7. Serve with garlic, vinegar and chili flakes


2 beef trotters (3 kilograms)

2 kilograms beef belly

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