This meal is best cooked on open fire.
Ingredients:
goat tripe, cut and drained
goat intestines, cut and drained
large onions, quartered
cloves garlic, crushed
3 tomatoes, chopped
l Chilli flakes
Cooking oil
Method:
Wrap the goat intestines around the pieces of goat tripe. In a large pot, heat two tablespoons of oil and lightly fry the garlic and Add the chilli flakes.
Add the offals to the pot and fry/cook until the water has finished.
Add the onions, one a litre of water and salt to taste.
Cover and slow cook for about 2½ hours.
Check for readiness. If not yet ready, add more water and cook until done.
When you can pierce the meat with a fork, you add the tomatoes and 100ml water to thicken the stew.
Serve with sadza or any vegetable of your choice.
Takeaway:
Some prefer goat tripe just boiled without tomatoes and onions.
Clean your goat tripe and intestines wrap together, fry with a bit of garlic add salt and add water to the pot.
Check for doneness and serve. – Online.
