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See below ingredients and instructions of the recipe
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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