Lamb’s Head, Feet + Tripe Soup

Name: Lamb’s Head, Feet + Tripe Soup (Kaleh Pacheh-o Sirab Shirdun)
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: 4 bay leaves; 4 cloves garlic, peeled and crushed; 3 large onions, peeled and quartered; Add ½ cup dried chickpeas, soaked overnight, drained and rinsed. And increase water by 2/480 ml cups.; 1 lb/450 g calf or lamb’s tripe, dressed by your butcher and cut into small pieces; 4 lamb or lamb’s feet (2 lb/900 g); Croutons of toasted sangak bread; 1 sheet or lamb’s head with the tongue; 1 teaspoon ground cinnamon; 1 tablespoon fine sea salt; 1 teaspoon freshly ground pepper; 2 teaspoons turmeric

Kaleh Pacheh-o Sirab Shirdun

Preparation info

Serves:
6 to 8

Difficulty
Complex
Ready in
5 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

In Iran, as in many other countries in the past, dressed lamb’s head, feet, and tripe soup has traditionally been regarded a popular, nutritious, and cheap dish for the working class. Aqa-ye Aqdassy, a friend of my cousin, took us to a typical tripe restaurant in Tehran. It’s always served very early in the morning. I was surprised I could enjoy this soup at 6 am, but I did. They served it with homemade, hot-from-the-oven sangak bread.

Ingredients

Asia
Iran
Tehran
Soup

Ingredients

Method