1 kg (2½ lb) mixed offal (tripe, intestines, lungs, etc.)
2 vegetable stock cubes, dissolved in:
500 ml (2 cups) hot water
2 onions, sliced
salt to taste
pepper to taste
Clean the offal thoroughly and rinse under cold running water.
Heat the stock to boiling point and add the meat. Cook gently for about 2 hours or until the meat is tender.
Remove meat from the sauce and slice thinly.
Add the onions to the sauce, return the meat, season and simmer for a further 30 minutes.
Serve warm on Nyekoe with Morogo or spinach.
Serves 4 - 6.
country : Lesotho
course : meat dish
source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine