Cleaned lamb abomasum is cut into thin strips and sautéed in a pan with plenty of onion and dried mint, without stuffing it. This is a quick offal dish distinct from stuffed abomasum, made with just a few ingredients.
Rub the abomasum thoroughly with vinegar water, wash, and rinse. Briefly blanch it in boiling water, then drain.
Cut the blanched abomasum into thin strips.
Sauté plenty of onion in oil over low heat until very soft and lightly browned.
Add the abomasum strips and sauté with the dried mint, salt, and black pepper. Serve hot.
Contains no allergens. Important: Before sautéing the abomasum, rub it thoroughly with vinegar water, wash, and rinse it. Fully cleaning the inner membranes reduces odor and softens the texture.
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