Beef tripe cleaned meticulously and grilled over open coals until slightly charred and chewy, served with a spicy tomato dipping sauce.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Clean tripe thoroughly under running water, scrubbing with salt and lemon to remove any residue.
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2
Boil in a large pot of salted water for one to two hours until tender enough to pierce easily with a fork.
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3
Drain and cut into strips or squares, roughly five centimetres each, and pat dry with a clean cloth.
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4
Brush lightly with oil and season with salt and pepper on both sides evenly.
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5
Grill over hot coals for four to five minutes per side until charred and slightly crispy at the edges.
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6
Serve immediately with tomato relish and sadza on the side for a complete meal.
Did You Know?
At Zimbabwean braais, rupiza is often the first item placed on the grill while guests wait for the main meat.
Chef's Notes
Equipment Tips
- large pot
- grill or braai stand
- tongs
- sharp knife
Garnishing
lemon wedges, chili flakes
Accompaniments
tomato relish, sadza
The Story Behind Rupiza
Rupiza is deeply tied to Zimbabwe's braai culture, where grilling over wood coals is both a cooking method and a social ritual. The dish reflects the nose-to-tail eating philosophy that has always been central to Zimbabwean livestock culture. Preparing tripe well is considered a mark of culinary skill, as the cleaning and cooking process requires patience and experience. The dish bridges both Shona and Ndebele culinary traditions.
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