Skembe Yahni (Tripe Stew)

16.09.2008 | Author: Cook | Posted in Greece
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Skembe Yahni (Tripe Stew)


Servings: 4
Ingredients: 

  • 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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