- 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
- 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).
- 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.
- 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.
- When your guru is golden brown its ready to serve. It can be served with Sadza and soup of you wish.
Pictorial Detailed Instructions
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!