Skembe yahni (tripe stew)
Last updated 6/12/2012 12:55:59 AM. Recipe ID 18006. Report a problem with this recipe.
Title: Skembe yahni (tripe stew)
Categories: Greek, Meats, Main dish
Yield: 4 servings
750 g Tripe
1 Lemon (juice only)
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
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
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
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
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