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: Croutons of toasted sangak bread; 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.; 4 lamb or lamb’s feet (2 lb/900 g); 1 lb/450 g calf or lamb’s tripe, dressed by your butcher and cut into small pieces; 1 teaspoon ground cinnamon; 1 teaspoon freshly ground pepper; 1 tablespoon fine sea salt; 1 sheet or lamb’s head with the tongue; 2 teaspoons turmeric; 4 bay leaves