Matangara

Matangara is an edible component of an animal stomach that is cleansed and prepared as a nutritious Namibian cuisine. Namibian tripe is often made from cows or goats. As the tripe is properly rinsed until it is squeaky clean, this component of the meat is relished while it is still fresh. The tripe is then carefully cooked with little water and used as the main element in a substantial stew. This dish is popular in Namibian restaurants. It is served with pap or fat cakes and is also sold as street food by vendors.

Ingredients:

500g maguru (tripe),1/2 onion (chopped),1 1/2 tomatoes (chopped),2 cloves garlic (minced),1 tsp fresh ginger (minced),1 tbs soup powder,1 ltr water,1/2 tsp salt,1/2 tsp ground black pepper,2 tbsp tomato sauce,1 tsp curry powder,Oil for frying

Instructions:

• First as already mentioned wash your tripe in warm water and trim-off excess fat. Cut tripe into good size pieces and put into pot. Add water and salt. Partly cover and bring to boil. Once it has boiled reduce heat to the lowest mark on your stove, cover pot completely and let it simmer overnight or for 7.5 hours.
• After 7.5 hours the water is finished, add garlic and ginger, add frying oil and stir. Add your spices and stir; then add tomatoes and stir.
• Add tomato sauce and stir. Give time for the tomatoes to get done (2 min). When tomatoes are done, add soup powder and pour cold water directly into the soup powder to avoid it lumping-up. Cover pot and let simmer for 5 minutes.
• After 5 minutes your maguru are done.