Tripe

Name: Tripe (Seer Abi)
Yield: For 4–6 adventurous souls, you will need:
Cuisine: Iran
Ingredients: 1 stick celery – roughly chopped; 2 carrots, peeled and roughly chopped; 4–5 dried limes (or zest of 1 lemon plus juice of 2); 4–5 dried limes (or zest of 1 lemon plus juice of 2); 2 kg tripe; vinegar and salt; vinegar and salt; 1–2 tablespoons flour; 100 g walnut halves, roughly chopped; 1 small bunch parsley, chopped; 100 ml olive oil 50 g ghee or butter; 2 teaspoons ground turmeric; 2–3 fresh chopped chillies (or 1 teaspoon chilli powder); 2–3 fresh chopped chillies (or 1 teaspoon chilli powder); 3 medium onions, peeled and roughly chopped; 1 bulb garlic, peeled; 100 ml olive oil 50 g ghee or butter; 100 ml olive oil 50 g ghee or butter

Seer Abi

Preparation info

For
4–6
adventurous souls, you will need:

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

Ingredients

2 kg tripe
vinegar and salt
2 carrots, peeled and roughly chopped

Asia
Iran
Spicy

Method

To enjoy this dish at its optimum, you should begin the process 2 days ahead of when it is required.

The key to doing anything with tripe is to clean it properly. To this effect you should first wash it thoroughly. Then cut it into 4cm squares, place it in a large bowl, immerse it with three parts water to one part vinegar and a