Cut your tripe into sizeable chunks and boiled until cooked

Prepare your marinate by mixing cumin,coriander, garlic, onion, powder, tamarind paste, cooking oil, salt and ginger garlic paste

Marinate your tripe cover it and refrigerate for four hours.

Prepare your charcoal stove and roast your tripe in the lowest flame possible. Roast for about 10 minutes turning until the tripe brown well

Serve