Skembe Yahni (Tripe Stew)
Submitted by sparks
Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.
YIELD
4 servingsPREP
15 minCOOK
2 hrsREADY
3 hrsSkembe yahni is old-world Greek comfort food that rewards patience.
The tripe gets a lemon juice soak first, which helps tenderize and clean it, then a quick blanch before going into the real cooking liquid.
Onions soften in butter, parsley and tomato paste build the base, and white wine and water bring it all together into a rich, slightly tangy braising sauce.
Two hours of gentle simmering transforms the tripe from chewy to melt-in-your-mouth tender.
You’ll know it’s ready when a piece pulls apart with no resistance.
Pile it onto a plate next to fluffy pilaf and a crisp tossed salad.
Kitchen Tips
- The lemon juice soak for an hour before cooking is not optional. It cleans and pre-tenderizes the tripe
- Blanch the tripe first and discard that water. This removes any lingering funk and gives you a cleaner-tasting stew
- Keep the simmer very gentle. A hard boil will toughen the tripe instead of softening it
- Test for doneness by pulling a piece apart. If it tears easily, it’s done. If it bounces back, give it more time
Ingredients
Directions
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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