In Indian cuisine, goat intestine, known as "botti" or "boti," is also used in various dishes, particularly in regional cuisines like Mughlai, Hyderabadi, and Kashmiri.
One popular dish featuring goat intestine is "Boti Fry," where the intestines are cleaned thoroughly, marinated with spices such as turmeric, chili powder, coriander powder, and garam masala, and then either shallow fried or deep-fried until crispy and flavorful.
Another dish is "Boti Curry," where the cleaned intestines are cooked in a spicy curry sauce made with onions, tomatoes, ginger, garlic, and a blend of aromatic spices like cumin, coriander, and cardamom. This dish is often served with rice or bread.
In some regions, goat intestine is also used in biryanis and kebabs, adding a distinct flavor and texture to these dishes.
Overall, goat intestine is valued in Indian cuisine for its rich flavor and is utilized in various dishes, showcasing the diverse and flavorful culinary traditions of the country.