A filling offal recipe made by thinly slicing long-boiled lamb şirden (abomasum), coating it in flour, and frying it in hot oil until crisp. Served alongside a garlicky yogurt sauce.
Boil the cleaned tripe with a bay leaf in plenty of water over low heat until softened.
Drain the boiled tripe and let it cool to room temperature; cut it into thin slices.
Coat the slices in flour seasoned with salt and black pepper, then in beaten egg, and fry in hot oil until golden on both sides.
Mix the yogurt with crushed garlic and serve hot alongside the fried tripe slices.
Important: the şirden must be boiled until fully cooked and soft before frying, otherwise the inside stays tough during frying. Caution: add the slices to the hot oil a few at a time, not all at once, otherwise the oil temperature drops and the frying absorbs too much oil. Allergen: contains flour/wheat (gluten) and egg.
Patting the slices dry with a paper towel right before frying both reduces oil splatter and gives a crispier result.
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