kokorec

It is no secret that I am way into offal. In my home city of Rome rigatoni alla pajata is my pasta of choice, while my favorite main dish is trippa alla romana. Perhaps this penchant for organ meats is what makes me feel so at home in Turkey where you are never too far from a street vendor selling kokoreç, lamb or mutton intestines rolled around a skewer and grilled horizontally on a charcoal fire. Look for Şampiyon Kokoreç, a well-loved chain found in many Turkish cities where the hygienic and quality standards are high and you are guaranteed to find the intestines of süt kuzusu (milk fed lamb) rather than mutton. They make kokoreç in the traditional way; the grilled intestines are chopped, seasoned with salt, pepper and oregano, and served on bread. You can also have tomatoes or peppers added to the mix but I think that takes away from the rich flavor of the intestines. And if that is not what you are after, then what’s the point?