Tripe and Casings in Tomato and Onion Sauce – Matumbu

Ingredients

400g goat offals (tripe & intestines)

4 medium size tomatoes

1 onion

4 hot chillies (optional)

200ml cooking oil

1.1litre stock/water

Cooking Instructions

1. Wash tomatoes, onion, tripe and intestines.
2. Cut into sizeable pieces and tie the tripe using intestines.
3. Boil the tied tripe in a medium saucepan for 1 and half hours to 2 hours in 1 litre stock/water.
4. Chop onion and grate tomatoes.
5. Add cooking oil and when all liquid is finished fry for 5 minutes.
6. Add chopped onion and grated tomatoes to the tied tripe and continue frying.
7. Add 100ml of hot water and simmer for 10 minutes.
8. Garnish with slices of cucumber, tomatoes and onion rings.
9. Serve with sadza (pap) (sorghum, millet, rapoko, rice, sauté, yams/boiled cassava.

Serves 4