Skembe yahni (tripe stew)
Yield: 4 servings Kar
Ingredients:
- 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
Instructions:
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
