CIFWU/ICHIFU (BEEF TRIPE STEW)

Known as CIFWU or ICHIFU in Zambia, MAGURU in Zimbabwe and MOGODU in South Africa, Tripe comes from the stomach of ruminants such as cows and goats. This delicate meat can be tough to work with but when done right, it is oh so heavenly. Tripe needs to be washed thoroughly as it can contain toxins. Once washed the tripe must be cooked for long hours in order for it to become tender and melt in your mouth.

In many parts of the world, cooking tripe has become common and the meat has been considered a ‘delicacy’. The tripe is prepared over long hours and often over an open flame. It is cooked in tomato and onion and is considered a heart and warm stew. Tripe is also used in the Nigerian dish Pepper Soup (Pepe Soup).

Ingredients

• Beef Tripe/Offals

• Salt

• Pepper

• Tomatoes

• Onions

• Vegetable oil

Cooking and Preparation

1. Wash your tripe thoroughly and remove all unwanted fat and impurities. It is imperative that you thoroughly clean the tripe.

2. Season your tripe with salt and pepper and add to a pot containing water and oil. The water should be just enough to let the tripe boil.

3. To the same pot add onions and leave to boil for about 6-8 hours. Add water regularly.

4. After about 8 hours when the water reduces, fry the tripe for a few minutes.

5. Add your tomatoes and more onion and fry for about 5 minutes.

6. Add water to make gravy and simmer for another hour or so.

7. The tripe should have a thick gravy and should be a deep brown color.

8. Remove and serve immediately.

Enjoy!