ホルモン焼き

Compound of ホルモン +‎ 焼き, the 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 焼(や)く (yaku, “grill, fry”).

• (Tokyo) ホルモンやき [hòrúmóń yákí] (Heiban – [0])[1]
• IPA^(key): [ho̞ɾɯ̟ᵝmõ̞ɰ̃ ja̠kʲi]

ホルモン焼(や)き • (horumon yaki) 

1. (cooking) Any of various dishes made from offal – especially cow or pig intestine or cow stomach – broiled, grilled, or fried, alone or with other ingredients.
   • 2018 July 25, “Mato-meshi: Natsuyasumi ni osusume! Oishikute, volume tappuri no ‘niku’ otoriyose best 6”, in Mainichi Shimbun‎, archived from the original on 25 July 2018:

     醤(しょう)油(ゆ)＆(と)味(み)噌(そ)ベースのタレに漬(つ)けた国(こく)産(さん)牛(うし)ホルモン（小(しょう)腸(ちょう)、赤(あか)センマイ、心(しん)臓(ぞう)など）。モヤシやネギなどお好(この)みの野(や)菜(さい)と炒(いた)めれば、絶(ぜっ)品(ぴん)のホルモン焼(や)きが完(かん)成(せい)だ。

     Shōyu to miso bēsu no tare ni tsuketa kokusan ushi horumon (shōchō, akasenmai, shinzō nado). Moyashi ya negi nado okonomi no yasai to itamereba, zeppin no horumon yaki ga kansei da.

     Domestic beef horumon (small intestine, tripe, heart etc.) in a soy and miso based sauce. Stir fried with bean sprouts, green onions, or other favorite vegetables, it makes a superb horumon yaki.

• ホルモン (horumon)
• 臓(ぞう)物(もつ) (zōmotsu)