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Sirabi (or Sirab-Shirdoon) is a traditional Iranian, collagen-rich tripe soup made from the stomach lining of sheep or calf. It is a nourishing dish often prepared as a breakfast or, historically, for digestive health, requiring a slow cooking time to make the meat tender.
Here is a classic Persian Sirabi recipe:
Ingredients
- Tripe: 1 sheep stomach (Sirabi), thoroughly cleaned
- Onions: 2, chopped
- Garlic: 2-3 cloves, minced
- Oil: 2 tbsp
- Spices: 1 tbsp turmeric, salt, and pepper (mixed); cinnamon and ginger to taste
- Water: 3 cups
- Optional: 1 cup chickpeas (soaked overnight) or a fresh lemon for serving
Instructions
- Clean and Pre-boil: Thoroughly wash the tripe. Boil it once in plain water, then discard the water to remove any odor.
- Sauté Aromatics: In a deep pot, heat 2 tbsp oil. Add the chopped onions and garlic, sautéing until golden.
- Fry Tripe: Cut the cleaned tripe into small, bite-sized pieces. Add them to the pot with the onions and fry for about 5 minutes.
- Season and Simmer: Add the turmeric, salt, pepper, cinnamon, and ginger. Mix well. Pour in 3 cups of water.
- Cook: Cover and simmer on low heat for about 2.5 to 3 hours, or until the stomach pieces are fully tender.
- Optional Ingredients: If using chickpeas, add them to the pan after the first 2 hours of cooking and continue to simmer for the remaining time.
- Serve: Serve hot, often accompanied with fresh lemon juice.
Tips for Success
- Cleaning: Tripe is easiest to clean between mid-spring and late summer.
- Reducing Odor: You can use citric acid (1 tbsp) to help clean the tripe and remove the inner skin.
- Cooking Time: It is a slow-cooked comfort food that may take up to 3-4 hours to reach peak tenderness.
