I find that you either like offals or you don’t. The texture and the smell can easily put you off, its an acquired taste. My favourite offals are tripe, intestines and kidneys. For me, when preparing any kind of offal, less is more when it comes to ingredients that I use.
When making offals or any food with a strong smell, pour a cup of vinegar in a plate. The smell will less strong.
Here is the recipe I use to make beef and tripe stew.
Maguru nematumbu (Beef Tripe and Intestines Stew)
Ingredients
- 1 lb Beef Tripe and Intestines
- 1 tablespoon olive oil
- 1 chopped onion
- 1/2 red bell pepper
- 1/2 green pepper
- 1 cup crushed tomatoes
- 1 teaspoon red pepper flakes
- salt and pepper to taste
Instructions
-
Boil the tripe and intestines in water until tender. This may take anywhere from 2 – 4 hours. Remove from saucepan and set aside.
-
Add oil to the sauce pan and add onion. Saute for about 1 minute and then add peppers. Add tomatoes and pepper flakes. Season with salt and pepper to taste. Simmer for about 5 minutes and add back the tripe and intestines. Cook on low for about 10 minutes.
-
Serve hot with sadza or rice and vegetables.
