Skembe Yahni (Tripe Stew)

Course : Greek
Serves: 4
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750 gram tripe
1 medium lemon -- (juice only)
1 cup water
2 tablespoons butter
1 large onion -- chopped
1/4 cup chopped parsley
1/4 cup tomato paste
1 cup water
1/2 cup dry white wine
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon chopped parsley to garnish

Preparation / Directions:

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.

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