Skembe Yahni (Tripe Stew)

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.