• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Skembe Yahni (Tripe Stew)

  • Recipe Submitted by on

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


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

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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