Maguru — Print Recipe — The Culinary Codex

Thoroughly cleaned beef intestines slow-cooked in a savory tomato and onion sauce until tender, a traditional delicacy eaten with great enthusiasm.

Ingredients

1 Clean intestines meticulously, turning inside out, scrubbing with salt and lemon, rinsing multiple times.
2 Cut cleaned intestines into five-centimetre pieces and place in a pot with four cups of water.
3 Boil for one to two hours until intestines are tender, adding water as needed to keep them covered.
4 In a separate pan, heat oil and sauté onions and garlic until golden, about six minutes.
5 Add tomatoes, curry powder, salt, and pepper, cooking until a thick sauce forms.
6 Drain most water from intestines, add the tomato sauce, and simmer together for twenty minutes. Serve with sadza.

Did You Know?

The ability to clean maguru properly is passed down from mother to daughter and is considered essential household knowledge.