Skembe Yahni (Tripe Stew)
Yield
4 servingsPrep
15 minCook
2 hrsReady
3 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 750 | grams |
tripe
|
* |
| 1 | each |
lemon
juice only |
|
| 1 | x |
water
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | large |
onions
chopped |
|
| ¼ | cup |
parsley leaves
chopped |
|
| ¼ | cup |
tomato paste
|
|
| 1 | cup |
water
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 1 | x |
parsley leaves
chopped, to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5E+2 | grams |
tripe
|
* |
| 1 | each |
lemon
juice only |
|
| 1 | x |
water
|
*
|
| 3E+1 | ml |
butter
|
|
| 1 | large |
onions
chopped |
|
| 59 | ml |
parsley leaves
chopped |
|
| 59 | ml |
tomato paste
|
|
| 237 | ml |
water
|
|
| 118 | ml |
white wine
dry |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 1 | x |
parsley leaves
chopped, to garnish |
*
|
Directions
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.
