---------- Recipe via Meal-Master (tm) v8.02
  Categories: Greek, Meats, Soups/stews
       Yield: 4 servings
            Karen Mintzias
     750 g  Tripe
       1    Lemon (juice only)
       2 tb Butter
       1 lg Onion; chopped
     1/4 c  Chopped parsley
     1/4 c  Tomato paste
       1 c  Water
     1/2 c  Dry white wine
            Freshly ground black pepper
            Chopped parsley to garnish
   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
   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