Persian Tripe and Potato Stew (Khorak-e Sirabi)

Rinse the lamb tripe several times under cold water, scraping gently with a knife to remove any residue. Cut into manageable pieces if needed.

Place the tripe in a heavy pot with the chopped onion, garlic, turmeric, and spices. Add enough water to fully cover. Bring to a gentle simmer and cook slowly until the tripe is very tender, allowing most of the liquid to reduce so about 4–5 tablespoons remain.

Meanwhile, cook the pinto beans in a separate pot of water until fully tender. Drain, reserving about 1 tablespoon of the cooking liquid.

Heat oil in a skillet and fry the potato matchsticks until lightly golden and crisp around the edges. Season with salt, spices, and a pinch of turmeric, then sauté briefly to coat evenly.

In a small pan, heat a little oil and sauté the tomato paste until it darkens slightly and loses its raw taste.

Add the cooked tripe with its remaining liquid to the potatoes, followed by the sautéed tomato paste and cooked beans. Gently mix and heat together for a few minutes until well combined and warmed through.

Adjust seasoning if needed and serve hot.