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See below ingredients and instructions of the recipe
Karen Mintzias 1/4 c Tomato paste
750 g Tripe 1 c Water
1 Lemon (juice only) 1/2 c Dry white wine
Water Salt
2 tb Butter Freshly ground black pepper
1 lg Onion; chopped Chopped parsley to garnish
1/4 c Chopped parsley
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
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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