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    PrimaRecipes --> Meat

    recipe title: Skembe Yahni (Tripe Stew)
    category: Meat
    keywords: greek, Meats, Main dish
    servings: 4
        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 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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