Tripe Dolmas are inspired by an article in the Winter 2016 Wise Traditions Journal. Near and dear to my heart, it was called Iran’s Traditional Foods: A Heritage Worth Renewing. The article seemed consistent with what I’ve learned about Iran from my in-laws.
Soroush Niknamian describes traditional foods made with whole-food ingredients. These include fermented wheat and raw dairy products, hearty meat and vegetable soups and stews, and rice preparations described as an art form….