Karen Mintzias
    750 g  Tripe

      1    Lemon (juice only)

           Water
      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

           Salt
           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 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