Skembe Yahni (Tripe Stew)

Recipe: Skembe Yahni (Tripe Stew)

Ingredients :

  • 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

Instructions :

  1. 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.

Number of servings (yield): 2

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)