Skembe yahni (tripe stew)

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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