Skembe Yahni (Tripe Stew)

Recipe Ingredients

750		Tripe
1		Lemon - (juice only)
		Water
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Onion - chopped (large)
1/4 cup	36g / 1.3oz	Chopped parsley
1/4 cup	59ml	Tomato paste
1 cup	237ml	Water
1/2 cup	118ml	Dry white wine
		Salt
		Freshly ground black pepper
		Chopped parsley to garnish

Recipe Instructions

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.

Source:
60 Minute Gourmet

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