ULUSU NAMAZAMBANE (TRIPE AND POTATO STEW)

 

1 kg (2 lb) tripe, washed and cut into pieces

water

4 potatoes, quartered

1 onion, chopped

15 ml (1 T) curry powder

5 ml (1 t) salt

 

Cover the tripe with water, bring to the boil and then simmer for 3 hours.

Add potatoes, onion, curry powder and salt.

Simmer for a further 30 minutes until the potatoes are cooked through. Serve with spinach porridge.

 

Serves 4 - 6.

 

country : Swaziland

course : meat dish

 

source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine