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Botswana
Traditional Botswana offal dish — intestines and internal organs of goat, sheep, or cow cooked until soft, with trotters included for sheep or goat; the intestines are thoroughly washed and cut into small pieces with scissors before cooking.
Botswana
Leleme
Botswana beef tongue — boiled until tender, then toasted or grilled to give a crust; a traditional offal dish served with pap, showcasing the Batswana tradition of using every part of the animal.