Matura and Mahu Recipe

Origin: Burundi Period: Traditional

Ingredients:

3 tbsp chopped onions
1/2 tsp chopped garlic
1 tbsp oil
750g forequarter of beef, cubed
1 green chilli, finely chopped
salt and black pepper to taste
200g tripe (left whole).
250ml blood

Matura and Mahu Preparation:

Method:

Fry the onions and garlic in the oil until the onions turn a golden brown. Set aside and allow to cool. Meanwhile mix the beef with the blood, add the chilli and season with salt and black pepper. Use this mixture to stuff the tripe and tie both ends firmly. Grill the tripe sausage to cook, allow to cool then slice and serve topped with the onion and garlic mixture.

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