Stewed lamb shanks and tripe

The Complete Middle Eastern Cookbook
Alan Benson

For a genuine tashreeb, lambs’ feet are required. As these are difficult to obtain, often being prohibited from sale by health regulations, I have used lamb shanks instead. This is just one version of tashreeb as prepared in Iraq.


Quantity Ingredient
500g tripe
4 lamb foreshanks, cracked
110g dried chickpeas, soaked overnight, then drained
2 Loomi
or 1/2 lemon, thinly rinded
1 garlic bulb, left whole and unpeeled
60g ghee
or 60ml oil
1 large onion, finely chopped
500g tomatoes, peeled and chopped
2 teaspoons Baharat
salt and freshly ground black pepper, to season
2 large flat breads


  1. Wash the tripe well and cut into 3 cm squares. Place in a large saucepan with the lamb shanks and chickpeas, cover with cold water and bring to the boil. Drain off the water.
  2. Add enough fresh water to the pan to just cover the tripe and lamb shanks. Add the dried limes, each pierced twice with a skewer, or the lemon rind.
  3. Wash the garlic bulb well and strip off the outer layers of papery skin, leaving the unpeeled cloves exposed. Leave the garlic intact and add to the pan. Bring to a slow simmer, skimming as required.
  4. Meanwhile, heat the ghee or oil in a frying pan and gently fry the onion until translucent. Add the tomatoes and baharat.
  5. When the lamb mixture is well skimmed and simmering, add the tomato mixture and season with salt and pepper. Cover and simmer gently for 2–2½ hours, or until the lamb and tripe are tender.
  6. Remove and discard the garlic bulb and the limes or lemon rind. Lift out the lamb shanks and strip the meat from the bones. Cut the meat into pieces and return to the pan. Bring to the boil to reheat the meat.
  7. Cut the bread into squares and place in the base of a deep serving dish or casserole. Pour the liquid from the stew over the bread, then top with the stew. Serve hot, in deep plates.
The Complete Middle Eastern Cookbook
Middle Eastern
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