| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Meats, Soups/stews |
4 |
Servings |
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 |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
Chopped parsley to garnish |
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 86302 069
1
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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