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Skembe Yahni (Tripe Stew)

Ingredients: 750 Gram(s) Tripe 1 Lemon (juice only) 2 Tablespoon(s) Butter 1 large Onion; chopped 1/4 Cup(s) Chopped parsley 1/4 Cup(s) Tomato paste 1 Cup(s) Water 1/2 Cup(s) Dry white wine 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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