Nthumbwana zofutsa (dried tripe)

You will need:

Goat or cow offals, washed, cleaned and prepared for cooking.

A pot of boiling water.

A reed mat (mphasa) draped over a stool or stand.

 

Preparation:

Slowly boil the tripe on low heat as you normally would.

When it is done, drain and cut up into strips.

Put these on the reed mat and leave in the sun to dry for two or three days..

Just as with mfutso made with vegetables, make sure that the tripe has completely dried out.

To cook, simply blanch your mfutso in salted boiling water and prepare it as you normally would fresh tripe.