A hearty offal dish made by simmering lamb tripe until tender, slicing it thin, dredging it in flour, and frying it until crisp. Serve with garlic yogurt sauce.
Simmer the cleaned lamb tripe with the bay leaf in plenty of water over low heat until tender.
Drain the cooked tripe and let it cool to room temperature; cut it into thin slices.
Toss the slices with the flour seasoned with salt and black pepper, then dip them in the beaten egg. Fry in hot oil until golden on both sides.
Mix the yogurt with the crushed garlic and serve alongside the fried tripe while hot.
Important: simmer the lamb tripe until fully cooked and tender before frying, or the inside will remain tough. Add the slices to the hot oil in small batches, not all at once; otherwise the oil temperature will drop and they will absorb more oil. Allergen: contains wheat (gluten) and egg.
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