Southern Africa · Main

Maguru (Braised Beef Tripe in Spiced Gravy)

Name: Maguru (Braised Beef Tripe in Spiced Gravy)
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4 servings
Cuisine: Zimbabwe
Ingredients: 1000 g beef tripe (cleaned honeycomb and blanket tripe, cut into 3cm squares); 30 ml sunflower oil (or rendered beef fat); 200 g yellow onion (finely diced); 15 g garlic (minced); 10 g fresh ginger (finely grated); 300 g ripe Roma tomatoes (peeled and finely diced); 30 g tomato paste; 10 g medium curry powder (Rajah or mild madras); 5 g smoked paprika; 1 unit bird's eye chili (African peri-peri, minced); 10 g Royco usavi mix (or beef seasoning powder with cornstarch); fine sea salt, to taste; freshly cracked black pepper, to taste; 500 ml reserved tripe cooking liquor (or beef broth); 15 g fresh coriander leaves (chopped)

Tender honeycomb and blanket beef tripe simmered low and slow in a rich, spiced tomato and onion gravy.

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zimbabweanoffalcomfort-foodbraised

The story

A staple across Shona and Ndebele households as well as bustling Zimbabwean township beerhalls, Maguru is celebrated during weekend gatherings and communal celebrations. Often served alongside stiff sadza rezviyo or white sadza, this offal dish represents the revered tradition of nose-to-tail dining. An essential technical detail is combining both honeycomb (reticulum) and blanket (rumen) tripe, as the differing fat contents and textures balance the mouthfeel while naturally thickening the savoury braising liquid.

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