My Favourite Zimbo Traditional Meal

I love beef tripe

I love eating wholesome food packed with nutritional value. My favourite is beef tripe stew, served with sadza and green vegetables. I love this meal as it is flavourful, simple to cook and saves on time.

Many times I am pressed for time, so I always look for simple, time-saving and easy to prepare meal recipes.

I often use a wonderbag , a slow non-electric insulated bag to complete the cooking. I put my meat pot pre-boiled for 5minutes early in the morning before setting out for work. When I get back home in the evening, my meat will be ready to season.

Above all tripe is a complete source of protein, meaning it contains all nine essential amino acids my body needs to function properly. What's more, it's an affordable food that supports sustainable food practices.

Tradition

Beef offals are a concentrated source of nutrients and are included in traditional cuisines of many cultures around the world, including Zimbabwe. They are also considered a treat, whenever they are served. Through generations, the preparation of maguru/ulusu/beef tripe has been passed down, keeping the tradition and delicacy alive.


Nutrition

Tripe is is an excellent source of highly absorbable protein and contains an impressive amount of vitamins and minerals (nutrients that are lacking in many people's diets) like: vitamin B12, selenium, zinc, calcium, iron, manganese and niacin(vitamin B3).

Read on
modern-kitchen

  • My Favourite Tripe Recipe

    Ingredients:

    • 2 kg beef tripe
    • 1 large onion finely chopped
    • 1 red bell pepper
    • 1 green pepper
    • 6 large tomatoes finely chopped
    • 1kg covo/kale chopped
    • salt and pepper to taste

    Method:

    1. Wash tripe/guru/lusu thouroughly to remove all dirt and sandy particles.
    2. Put tripe in a pot and add, onions, bell pepper and tomatoes. Cover the tripe with water , and bring to boil.
    3. Boil for 5minutes, and transfer pot to the wonderbag. Leave for at least 8 hours.
    4. Remove pot from the wonderbag. Add salt and pepper to the meat, and boil for 15 minutes until the tripe/guru/lusu is soft, and the soup has a thick consistency.
    5. Add covo/kale mix well and cook until the covo is tender. Relish is ready to serve

Bonus Recipe

Watch Video

For more Zimbo traditional recipes Contact me