Side Pannel
Skembe Yahni (Tripe Stew)
Skembe Yahni (Tripe Stew)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Greek, Meat
Ingredients List
- 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
Directions
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.
Typed for you by Karen Mintzias
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.
Typed for you by Karen Mintzias
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