Real skembe yahni (tripe stew)

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Recipe by: charmain

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Preparation Time:

10 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1/4 c Tomato paste
750 g Tripe 1 c Water
1 Lemon (juice only) 1/2 c Dry white wine
Water Salt
2 tb Butter Freshly ground black pepper
1 lg Onion; chopped Chopped parsley to garnish
1/4 c Chopped parsley

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