* Exported from MasterCook *

Tripe Stew - Skembe Yahni

Recipe By :"The Complete Middle East Cookbook" by Tess Mallos.
Serving Size : 4 Preparation Time :2:15
Categories : Lamb-Mutton Low Carb 5-10
Ethnic-Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
750 grams Tripe
2 tablespoons lemon juice
Water
2 tb Butter
1 large Onion -- chopped
1/4 cup Chopped parsley
1/4 cup Tomato paste
1 cup Water
1/2 cup Dry white wine
Salt
Freshly ground black pepper
Chopped parsley to garnish

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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Per serving: 637 Calories (kcal); 54g Total Fat; (77% calories from fat); 29g Protein; 7g Carbohydrate; 302mg Cholesterol; 690mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
7.4 carbs, 1.5 fibre,28.6 protein, 13.3 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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