Khorak-e Sirabi (خوراک سیرابی) — Persian Slow-Cooked Tripe and Potato Stew

• 1200 gLamb tripe (cleaned, honeycomb or mixed) (Rinsed and trimmed of excess fat)
• 60 mlWhite vinegar (For deodorizing soak)
• 2500 mlWater (Plus more as needed to keep tripe submerged)
• 250 gYellow onion (1 large, thinly sliced)
• 18 gGarlic (5–6 cloves, finely grated or minced)
• 45 mlVegetable oil (3 tablespoons, divided)
• 45 gTomato paste (3 tablespoons)
• 4 gGround turmeric (2 teaspoons)
• 3 gAdvieh (Persian spice blend) (1 1/2 teaspoons)
• 12 gSea salt (2 teaspoons, plus more to taste)
• 220 gPinto beans (dry) (Soaked overnight and drained)
• 2 gBaking soda (1/2 teaspoon, optional; helps soften beans)
• 700 gPotatoes (all-purpose, such as Yukon Gold) (Peeled and cut into 6 mm matchsticks)

Instructions

1. 1

   Clean and deodorize the tripe: rinse under cold running water for 2–3 minutes, rubbing the surface to remove residue. Soak in a bowl with 1 liter cold water and the vinegar for 30 minutes, then drain and rinse again. Cut into 3–4 cm pieces so they cook evenly.

2. 2

   Parboil for a cleaner broth: place tripe in a pot, cover with fresh water, and bring to a full boil over high heat. Boil 10 minutes, then drain and rinse the pot and tripe well. This step reduces strong aromas and keeps the final stew tasting clean and savory.

3. 3

   Start the slow simmer: return tripe to the pot with 2500 ml water. Bring to a boil, then lower to a gentle simmer (small bubbles) and partially cover. Cook 90 minutes, checking every 20 minutes to ensure the tripe stays submerged; add hot water if needed to maintain the level.

4. 4

   Cook the beans separately for better texture: in a second pot, add soaked pinto beans and enough water to cover by 5 cm. Add baking soda if using. Bring to a boil, skim foam for 5 minutes, then simmer 45–60 minutes until mostly tender but not falling apart; drain and set aside.

5. 5

   Build the stew base: in a heavy pot or deep sauté pan, heat 30 ml vegetable oil over medium heat. Add sliced onion and cook 10–12 minutes until deeply golden. Stir in garlic for 60 seconds, then add turmeric and advieh and toast 30 seconds to bloom the spices without burning.

6. 6

   Fry the tomato paste to remove rawness: add tomato paste to the onion mixture and cook 3–4 minutes, stirring constantly, until it darkens slightly and the oil turns brick-red. Stir in sea salt. This step deepens color and gives the stew a round, cooked tomato flavor.

7. 7

   Combine and slow-cook until tender: scrape the onion-tomato mixture into the tripe pot. Add the drained beans. Bring back to a gentle simmer, partially cover, and cook 90–120 minutes, stirring every 25–30 minutes. The tripe should become tender and the broth should look slightly thickened.

8. 8

   Prepare and fry the potatoes: rinse cut potatoes briefly to remove surface starch, then drain and pat very dry. Heat remaining 15 ml oil in a skillet over medium-high. Fry potatoes 8–10 minutes, turning often, until golden and crisp at the edges; transfer to a paper-lined plate.

9. 9

   Finish and serve: taste the stew and adjust salt. If the broth is too thin, simmer uncovered 10–15 minutes; if too thick, add 100–200 ml hot water. Ladle into bowls and top each serving with a generous handful of fried matchstick potatoes for contrast in texture.