Tripe recipe in 3 easy steps
I love eating tripe once in a while. My grandmother used to make it a lot when we were younger. In Zimbabwe, we call this maguru and it is usually mixed with intestines which we call matumbu. This mixture is awesome if especially the intestines are properly cleaned. If they are properly cooked you will enjoy them quite well.
I realized that when I came to South Africa, the intestines and tripe are a bit fattier so have to get rid of the fat and do not add any when cooking. The best way to remove fat is by letting it fully cook, let it cool, put the cooked tripe and intestines in a wide bowl, put it in the fridge and all the fat will come up at the top remove it with a spoon.
You can play around with this and add some of your favorite spices and vegetables. You can add some fresh chilies to give the meat a zing or you can also add some leafy vegetables like kale, spinach, or rape just when the meat is almost fully cooked. This meat is best served with sadza (pap or maize meal).
Tripe recipe (maguru/mogodu ulusu) in 3 easy steps
- 300 g tripe meat
- Salt & pepper to taste
- 3 garlic cloves (minced)
- 2 tomatoes (grated)
- 1 onion (chopped)
- 1 tsp paprika
- 1 tsp turmeric
Clean the tripe with running water and make sure there is no sand left on it.Cut the tripe inti eqaul pieces and add them into a pot.
Boil for two hours then add cooking oil if the tripe is not fatty. If it is do not add any fat.
Add salt and all the other ingredients all at once.Cook for an additional thirty minutes to an hour or until the tripe is fully cooked.Enjoy with maize meal.
- Cooking time varies with this tough tripe is. So cook until they are fully cooked +/- 3 hours.
- You can also add intestines and cook together with tripe. Make sure they are thoroughly washed.
- You can add your favorite spices like cayenne pepper, onion powder, garlic powder, and dried mixed herbs.
- Just make sure to add pure natural spices and avoid adding a lot of soups to not get rid of the taste of tripe.