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Zimbabwean tripe Stew: Maguru

Zimbabwean tripe Stew: Maguru

Embarking on a culinary adventure through Zimbabwean cuisine unveils a myriad of flavours and traditions deeply entrenched in the culture. One such dish that resonates with history and embodies the spirit of Zimbabwean gastronomy is Maguru, featuring beef tripe and intestines. This dish showcases the resourcefulness of the Zimbabwean people, who utilise every part of an animal, embracing the rich flavours and unique textures that offal offers.

Maguru, traditionally made from beef tripe and intestines, holds a significant place in Zimbabwean culinary heritage. Tripe, considered an offal, was historically readily available and affordable, making it a staple ingredient in many households. The dish gained popularity, not just for its accessibility, but also for its unique texture and flavour.

In Zimbabwean culture, Maguru is often prepared for special occasions, family gatherings, and celebrations. It embodies togetherness, unity, and the idea of making the most of what nature provides. Through generations, the preparation of Maguru has been passed down, keeping the tradition alive and bringing families together around a delicious, culturally significant meal.



  • 450g Beef Tripe
  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1/2 red bell pepper
  • 1/2 green pepper
  • 1 cup crushed tomatoes
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste


1. Place the beef tripe and intestines in a large saucepan and cover them with water. Boil them until tender, which can take anywhere from 2 to 4 hours. The goal is to have tender offal that is easy to cut and cook further.

2. Once tender, remove the tripe and intestines from the saucepan and set them aside.

3. In the same saucepan, add olive oil and heat it. Add the chopped onion and sauté for about 1 minute. Then, add the red and green bell peppers.

4. Stir in the crushed tomatoes and red pepper flakes. Season with salt and pepper to taste. Allow the mixture to simmer for about 5 minutes to let the flavors meld.

5. Reintroduce the boiled tripe and intestines into the saucepan, ensuring they are well-coated with the flavours. Cook on low heat for approximately 10 minutes.

6. Serve the Maguru hot, accompanied by sadza (a traditional Zimbabwean cornmeal porridge), rice, or vegetables.

7. Delight in the unique flavours and textures of Maguru, celebrating the rich culinary heritage of Zimbabwe.

Enjoy every bite and the warmth it brings to your table. Happy cooking and bon appétit!