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Classic
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page 237
Method:
Take the finely cleaned tripe and chop into very small pieces and boil until
tender, in plain water, at least four times its measure.
This done, make the following dressing--Terbieh--ready:
Beat the eggs and mix well with the vinegar, and after adding to it the juice of
the garlic, blend it with a small portion of the broth of the tripe, then pour
the entire Terbieh over the whole and stir.
Serve hot, and as if it were soup.
7. "MARINATO"--FRIED LIVER-- A LA GREEK.
ROUME JIGHER TAVA.
Ingredients:
Liver................... 1 pound, of calf or lamb.
Tomatoes... 3 to 4, ripe (or 4 to 5 tablespoonfuls of canned tomatoes).
Vinegar ........................ 3 tablespoonfuls.
Thyme ............................. 1 teaspoonful.
Olive Oil .........In quantity required for frying.
Salt and pepper, to taste.
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