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Title: Skembe Yahni (Tripe Stew)
Categories: Greek Meat
Yield: 4 Servings
| Karen Mintzias | ||
| 750 | g | Tripe |
| 1 | Lemon (juice only) | |
| Water | ||
| 2 | tb | Butter |
| 1 | lg | Onion; chopped |
| 1/4 | c | Chopped parsley |
| 1/4 | c | Tomato paste |
| 1 | c | Water |
| 1/2 | c | Dry white wine |
| Salt | ||
| 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
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