In a saucepan add the tripes, little salt, 1 tsp Garlic powder and water and let them boil until the tripes are soft, about 45 minutes to 1 hour. Reserve the boiling liquid.

In a different saucepan fry the onions until translucent then add tomatoes. Let them cook until they are mushy. Sir in tomato paste and minced garlic and cook for 1 minute.

Add bullion cubes and all the other spices and let them cook for another minute before adding capsicum and the boiled tripe. If the food is too dry at this point, add the reserved boiling liquid. Let it cook for about 10 minutes and finish off with the dania (coriander). Check and adjust for seasoning then serve with ugali.

Recipe notes: the tripe can be fatty. Remove all the fat before boiling. Check for salt at the very end because most of the ingredients that have gone into the meal could make it very salty.