Skembe yahni (tripe stew)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 750 | grams | Tripe |
| 1 | Lemon (juice only) | |
| Water | ||
| 2 | tablespoons | Butter |
| 1 | large | Onion; chopped |
| ¼ | cup | Chopped parsley |
| ¼ | cup | Tomato paste |
| 1 | cup | Water |
| ½ | cup | Dry white wine |
| Salt | ||
| Freshly ground black pepper | ||
| Chopped parsley to garnish | ||
Directions
Serves: 4-5 Cooking time: 2¼ 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