Matura and Mahu

Ingredients

• 3 tablespoons chopped onions
• ½ teaspoon chopped garlic
• 1 tablespoon oil
• ¾ kg boneless forequarter of beef
• 1 green chile chopped
• salt and pepper
• 1 tripe approx. 200 g
• 1 cup blood

Procedures

1. Cook onions and garlic in oil until onions are golden brown.
2. Cool them.
3. Cut the beef into small cubes.
4. Mix with blood and season with salt, pepper and chile.
5. Place the mixture in the uncooked tripe and tie both ends firmly.
6. Grill.
7. Slice to serve.