Turkish cuisine · Meat & Kebab

Şırdan Dolması (Stuffed Beef Tripe)

Adana street classic: beef stomach lining stuffed with paprika rice and simmered until tender.

Ingredients · for 4 servings

• 800 g beef abomasum (Şırdan, from a Turkish butcher)
• 250 g long-grain rice
• 3 onions
• 2 tbsp tomato paste
• 2 tbsp Aleppo pepper flakes
• 1 tsp cumin
• 1 tsp pepper
• 4 tbsp clarified butter
• 2 lemons
• 1 tbsp salt

Instructions

1. Rub the tripe thoroughly inside and out under running water, soak for 30 min. in cold salted water, then cut into pouch-shaped pieces about 10 cm in size.
2. Soak the rice in warm water for 15 min., then rinse until the water runs clear; peel the onions and dice them very finely.
3. Heat clarified butter in a pan, sauté the onions over medium heat for 8–10 min. until soft, add the tomato paste and pepper flakes and roast for 1 min. until the fat turns red.
4. Mix in the rice, cumin, pepper and 1 tsp salt, pour in 200 ml water and let it absorb uncovered for 5 min. – the filling is meant to stay only half-cooked.
5. Fill the pouches only two-thirds full so the rice still has room to expand, sew or tie the opening shut firmly with kitchen twine and place in plenty of boiling salted water.
6. Cover and simmer gently for 1.5–2 hrs. until the tripe is meltingly tender and the rice is fully cooked; serve hot with plenty of lemon juice and pepper flakes.