Sirabi-o-Sheerdan
Middle East — Iran
Iran's most important tripe and stomach tradition. Tripe meticulously cleaned and slowly simmered for many hours, served in broth with bread, lemon, and spices. Associated with breakfast culture and dedicated tripe restaurants.
Cuts in this tradition
Cultural context
Dedicated sirabi restaurants operate in Iranian cities, especially during colder months. Structurally parallel to Turkey's işkembe çorbası and Greece's patsás as a late-night / early-morning tripe soup tradition.
Preparation
Tripe and stomach tissues meticulously cleaned and simmered for many hours. Served in clear broth with flatbread, lemon juice, dried mint, and spices.