Ingredients (Serves 6)
1 lamb head
1 tripe
4 legs
½ kg tail meat
4-5 cloves of garlic
2 lemons

Preparation
The head that has been cooked or scalped in the market (mostly in tinsmiths) is cut in two and the head, feet and tripe are washed thoroughly. On a board, the roughness on the tripe is removed with a knife and washed in hot water until it turns white. After all of it is put in a large pot, it is cooked thoroughly with the addition of the tailed meat. The clean meat separated from the head and feet, the tripe cut into small squares, the shredded meat and the brain removed from the head are poured over the tirid in the pot. Salt and garlic are pounded and added, then boiled for a while, lemon is squeezed on it and eaten.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN