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CATEGORY CUISINE TAG YIELD
Meats Greek Greek, Meats, Soups/stews 4 Servings

INGREDIENTS

Karen Mintzias
750 g Tripe
1 Lemon, juice only
Water
2 T Butter
1 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
86302 9 1

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.
From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1
Typed for you by Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 341
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 208.4mg
Sodium: 375.1mg
Potassium: 899.2mg
Carbohydrates: 8.8g
Fiber: 1.5g
Sugar: 4.3g
Protein: 44g


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