Mogodu (tripe) is a South African recipe that you will find at almost every traditional family gathering. In celebration of Freedom Day observed in South Africa this week, we serve up this delicious recipe for you to try.
2kg fresh tripe, self cleaned and cut into bite sized pieces
±1.5kg boiling water
3 bay leaves
1 onion, chopped
2 garlic cloves, chopped
3 carrots, peeled and cubed
2 potatoes, peeled and cubed
1 red chilli, chopped (optional)
15ml (1Tbsp) medium curry powder
2 chicken stock cubes
30ml (2Tbsp) beef and onion soup powder
2 Tbsp hot chutney
Cold water to make a paste
Freshly ground black pepper, to taste
- Start by soaking your tripe then rinsing thoroughly under running water to remove all grass, sand and other residue. (Tip buying cleaned tripe tends to be “overwashed” and that compromises taste).
- Cook tripe in boiling salted water with bay leaves until soft.
- Add onion, garlic, carrots, potatoes, chilli (optional), curry powder and stock cubes.
- Make a paste with soup powder and water, and add to make a stew. Add more water if necessary. Cook for a further 5 to 10 minutes.
- Season with black pepper. Serve.
Tip: The longer tripe cooks the better, allowing the meat to become tender.
Serve with pap, samp or steamed bread.