Title: Skembe yahni (tripe stew)
 Categories: Greek, Meats, Main dish
      Yield: 4 servings
 
    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