Ojhri
South Asia — Pakistan
Pakistan's defining digestive-organ tradition. Tripe and intestines extensively cleaned and slow-cooked in chili-rich masala. Especially prominent after Eid al-Adha slaughter.
Cuts in this tradition
Cultural context
One of South Asia's strongest tripe and intestine traditions. The IN ojhri-tradition entry in the dataset covers the shared North Indian context — this entry captures the Pakistani variant, which has particularly strong visibility in Karachi and Lahore.
Preparation
Extensive cleaning essential. Braised with onions, ginger, garlic, turmeric, coriander, cumin, chili, and garam masala until tender. Served with naan or rice.