Home » Coated Lemony-Garlic Maguru (tripe)
Coated Lemony-Garlic Maguru

Coated Lemony-Garlic Maguru (tripe)

Written by Published on in Beef, Meats
4 Servings ~ 5 hrs 45 minutes
  • 400g maguru
  • 1/2 Lemon (cut into rings)
  • 2 cloves garlic
  • 1 bulb ginger ( size of tip of index finger)
  • 1 tsp whole coriander
  • 1 tsp salt
  • 1/2 cup plain flour
  • 2 tbsp cornflour
  • 1 egg (beaten)
  • Oil for frying

I had a good laugh when preparing these maguru (tripe). After I had washed them and cut off excess fat and was ready to boil them my 5 year old daughter took one look at them and was flabbergasted – astonished what this was all about. My other four year daughter concurred with her. I told them to wait and see and that they were going to eat it. Supper time came and after they both took one bite each they said it was delicious. So they did eat them after all. So if your kids don’t like the other maguru stew recipe maybe you will run into better fortunes with this one.

Quick Instructions

  1. Get ingredients ready namely lemon (1/2 lemon), garlic (2 cloves), ginger (1 bulb size of your index finger end) and whole coriander (1 tsp).  Wash your tripe thoroughly under running water and cut-off all excess fat. Cut the tripe into reasonably sized pieces and place in pot.  Add lemons, garlic ginger, whole coriander and salt (1 tsp).
  2. Add water which covers your tripe, partly cover and bring to the boil then reduce your heat to the lowest part of your cooker and simmer for 5 hours.
  3. Take your egg ( 1 egg beaten) and mic your plain flour (1/2 cup) with your cornflour (2 tbsp) together. Dip each tripe piece into the egg first and then coat it with the flour mixture. Heat oil in pan and fry until golden brown.
  4. When your guru is golden brown its ready to serve. It can be served with Sadza and soup of you wish.
Also see  Dried Matemba (Kapenta) stew

Pictorial Detailed Instructions

Step 1
Get ingredients ready namely lemon, garlic, ginger and whole coriander (a).  Wash your tripe thoroughly under running water and cut-off all excess fat. Cut the tripe into reasonably sized pieces and place in pot (b).  Add lemons (c), garlic ginger, whole coriander and salt (d).

 

Step 2
Add water which covers your tripe (a), partly cover and bring to the boil (b) then reduce your heat to the lowest part of your cooker and simmer for 5 hours (c). Lemons are there to help with the smell often emitted when cooking guru. They also safeguard from the emulsifying of fat which usually happens with guru (kugwamba) as well as help the tripe to tenderize and flavor it too.

 

Step 3
Take your egg (a) and mix your plain flour with your cornflour together (a). Dip each tripe piece into the egg first and then coat it with the flour (b). Heat oil in pan (c) and fry (d) until golden brown.

 

Step 4
When your guru is golden brown it’s ready to serve.

 

Coated Lemony-Garlic Maguru
Coated Lemony-Garlic Maguru (tripe)

This is it…I was excited to see my kids calling for more of this after being ‘defeated’ in my first version of maguru found here. I would love to hear from you about this recipe in the comments box below. A warm invitation to be a part of my growing membership to ZimboKitchen Today –  my popular newsletter which I use to communicate new recipes posted on this blog. You may sign-up here and ensure you immediately verify your subscription in your email inbox. Many thanks for reading this recipe!