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See below ingredients and instructions 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
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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