Two weeks ago, I showed you how to prepare ‘smileys’ (goat or sheep’s head). Today, we are cooking up a storm with more afval, focusing on matangara (tripe).
For the food traditionalist, all you need is clean matangara, some salt (maybe pepper too) and onion to fry in the matangara’s fat. It’s perfect that way, but I love flavours, so here is my take on our family favourite.
1.5 kilogramme of sheep tripe
2 cloves of garlic
2 tablespoons of curry spice (It is solely up to you which one you prefer, I go 50/50 with the hot and medium one)
2 bay leaves (Bay leaves themselves don’t really have a flavour for me but it ties together the other flavours very well; that’s why I love using them in stews and soups)
Salt to taste
3 Tablespoons of tomato paste, oil for frying
and dried chilli flakes are optional
Boil the matangara whole till soft. This will usually take about an hour to 90 minutes. Depending on how tender the tripe is, remove from the pot and let it cool to the touch before you cut it up into pieces. Set aside some of the water (say four cups) you boiled the tripe in. We are going to use it as stock later.
Fry the onions and garlic till soft. Add the tomato paste and stir for about two minutes. Add your spices and the bay leaves. Fry those out for about a minute.
Add half a cup of the leftover stock and cook until you have a vibrant and flavourful thick sauce (should be a beautiful glossy red). Add the matangara pieces back into the pot and the remaining stock water. Add salt and let it simmer on medium heat till you have a nice sauce.
I adore pap, but if you add some potatoes (which also helps thicken the sauce) and some carrots, you can easily pair it with rice.
Happy eating my loves.