Guru (Zimbabwean-style Tripe)

Ingredients:

1kg (2 ¼ lbs) guru (tripe)
1 small lemon wedge
Thumb-sized piece of ginger, peeled and grated
1 tsp garlic and herb seasoning
3 garlic cloves
1 small onion
3 medium tomatoes
¼ tsp curry powder
½ bunch of chomolia (kale)
2 tbsp sunflower oil

Method:

Thoroughly wash the tripe and trim off all the excess fat. Cut it into medium sized pieces and place in a cooking pot.

Add enough water to just cover the tripe then add the salt, lemon wedge, ginger, garlic, and herbs. Bring the ingredients to the boil then reduce the heat to its lowest possible setting and allow to gently simmer until the tripe is tender and cooked through (at least 1 hour); top up the water, as needed. At the end of this time discard the ginger, lemon wedge, and any excess water.

Add the oil and garlic and increase the heat to medium-high then fry the tripe for 2 minutes. Now add the onion and curry powder and fry for another 2 minutes or until the onions are translucent.

Stir in the chopped tomatoes and allow to cook for a further 3 minutes. Finally, add the chopped vegetables and 1/2 tsp salt and cook for 3-5 minutes.

Your guru is ready.