Skembe Yahni (Tripe Stew)
                   
    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                   1/4 c  Tomato paste

  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.