Ojhri
South Asia — India (North India / Mughlai)
North India's major digestive-organ tradition. Intestines and stomach tissues extensively cleaned and slow-cooked in chili-rich masalas. Especially associated with Eid slaughter and traditional Muslim eateries.
Cuts in this tradition
Cultural context
Dedicated ojhri vendors exist in some cities. Particularly prominent during Eid al-Adha. Remains an important community food despite declining mainstream visibility.
Preparation
Extensive cleaning essential. Braised with onions, ginger, garlic, turmeric, coriander, cumin, chili, and garam masala until tender.