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Skembe Yahni (Tripe Stew)

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      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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