South African cuisine is rich with flavors that tell stories of heritage, culture, and tradition. One such dish is Mogodu, a beloved delicacy made from tripe, often enjoyed during gatherings and family meals. The process of preparing Mogodu is as much a part of the experience as savoring the dish itself, reflecting the patience and care that go into traditional cooking. For many, Mogodu is more than just a meal—it’s a connection to the past, a way to preserve and celebrate the culinary practices passed down through generations.
Mogodu Recipe
Ingredients:
- 1 kg beef tripe, cleaned and cut into pieces
- 2 large onions, chopped
- 2-3 cloves garlic, minced
- 2-3 bay leaves
- 1 tablespoon paprika
- 1 tablespoon curry powder
- 2 tablespoons cooking oil or butter
- 1 beef stock cube (optional)
- Salt and pepper, to taste
- 2-3 carrots, sliced (optional)
- 2-3 potatoes, peeled and diced (optional)
- 1-2 tablespoons tomato paste or 1 can of chopped tomatoes (optional)
- 1-2 tablespoons vinegar or lemon juice (optional)
- 1-2 cups water or beef broth
Instructions:
- Clean the tripe under cold running water, soak it in vinegar or lemon juice for 30 minutes, rinse well, and cut into pieces.
- Boil the tripe in a pot of water for 1.5 to 2 hours until tender, then drain.
- In the same pot, sauté onions and garlic in oil or butter until soft, then add paprika, curry powder, and bay leaves.
- Add the tripe, optional vegetables, tomato paste or tomatoes, and beef stock cube. Season with salt and pepper.
- Pour in water or beef broth, bring to a boil, then simmer for 30 minutes to an hour until vegetables are tender.
- Adjust seasoning and serve hot with pap, dumplings, or rice.
A hearty meal to indulge in, try it out!