Here is a recipe for a rare, unusual and, most importantly, very tasty dish called shirdan.
What is shirdan?
Shirdan is the tripe of a young lamb. It shouldn’t be hard to find, I would guess any respectable butcher has it. You need to clean them well, with warm water and salt.
- Coffee cup of rice
- 1 onion
- Vegetable oil
Half of the meat should be grinded, and the rest of it is cut in small pieces. Dice the onion, put it in a frying pan filled with preheated oil. Add a small amount of paprika. When the onion is nice and soft, add the meat and some rice (the amount of rice is purely optional). Then you add some water and let it simmer for a while, at the end you add some salt, pepper and the most essential spice – the allspice.
When the meat is tenderized you start to fill the tripes. You can close them with toothpicks or cooking thread,
You cook the shirdans in a clay pot, in a preheated (180-200 C) oven. You should make some holes in the tripes (with a toothpick) so it doesn’t rapture during cooking, also you should fill the pot with water (to about halfway point).
Serve some red wine with the shirdans, some sort of shiraz maybe. During the summer you could also go for a cold beer.