A quick offal dish, different from stuffed şirden, made by cutting cleaned lamb şirden (abomasum) into thin strips without stuffing it and sautéing it in a pan with plenty of onion and dried mint. A practical skillet dish prepared quickly with few ingredients.
Scrub and wash the şirden (stomach tripe) thoroughly in vinegar water, then rinse; blanch briefly in boiling water and drain.
Cut the blanched şirden into thin strips.
Sauté plenty of onion in vegetable oil over low heat until it softens thoroughly and turns lightly golden.
Add the şirden strips and sauté together with dried mint, salt and black pepper; serve hot.
Contains no allergens. Important: Scrub the şirden thoroughly in vinegar water and rinse before sautéing; fully cleaning the inner membranes both reduces the odor and softens the texture.
Adding a few drops of lemon juice at the end of sautéing balances the abomasum's heavy smell and lightens its flavor.
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