A Special 2000 Years Old Persian Lamb Tripe-Rumen Recipe Food | Village Style Cooking!

lamb tripe

🥗Healthier: beef tripe

💰Cheaper: pork tripe

Beef tripe is leaner, while pork tripe is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable, and frozen herbs can be cheaper.

Clean the lamb tripe thoroughly under cold water.

Cut the tripe into bite-sized pieces.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add the tripe pieces to the pot and brown on all sides, about 10 minutes.

Sprinkle in turmeric, cinnamon, and black pepper; stir to coat the tripe evenly.

Add chopped tomatoes and cook until softened, about 5 minutes.

Pour in water to cover the tripe and bring to a boil.

Reduce heat to low, cover, and simmer for 2-3 hours until tripe is tender.

In the last hour of cooking, add chickpeas, dried lime, bay leaves, and salt to taste.

Adjust seasoning with lemon juice before serving.

Serve hot, garnished with fresh herbs.

Cooking Techniques

Spice Level: