Skembe Yahni (tripe Stew)

---------- Recipe via Meal-Master (tm) v8.02

Title: SKEMBE YAHNI (TRIPE STEW)
Categories: Greek, Meats, Soups/stews
Yield: 4 servings

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

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

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