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Title: Skembe Yahni (Tripe Stew)
Categories: Greek Meat
Yield: 4 Servings

  Karen Mintzias
1 Lemon (juice only)
1lgOnion; chopped
1/4cChopped parsley
1/4cTomato paste
1/2cDry white wine
  Freshly ground black pepper
  Chopped parsley to garnish

Serves: 4-5 Cooking time: 2 1/4 hours

Wash tripe well, drain and cut into small squares or fingers. Place in a dish, add lemon juice, stir and leave for 1 hour. Place tripe in pan, add water to cover and bring to the boil. Drain off water and remove tripe to a plate.

Clean pan and add butter. Melt over medium heat and add onion. Fry gently until transparent. Stir in parsley, fry 1 minute, then add tomato paste, water, wine and salt and pepper to taste. Bring to a slow simmer.

Return tripe to pan, cover and simmer gently for 2 hours or until tripe is tender. To test for tenderness, take out a piece and pull. If it breaks apart easily, tripe is cooked.

Place in a serving dish, garnish with parsley and serve hot with pilaf and a tossed salad.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias