How To Cook Mogodu

Mogodu or tripe is a traditional South African dish made from the lining of a cow's stomach. It is a hearty and flavorful meal that is commonly eaten with pap (a type of porridge made from maize meal).

  1. Ingredients
  2. Instructions
    1. Tips:
    2. Conclusion


  • 1 kg of tripe (cleaned and cut into small pieces)
  • 1 onion (chopped)
  • 3 garlic cloves (chopped)
  • 2 tomatoes (chopped)
  • 2 bay leaves
  • 1 tsp of thyme
  • 1 beef stock cube
  • 2 tbsp of cooking oil
  • 2 tbsp of butter
  • Water
  • Salt and pepper to taste


  1. In a large pot, heat the oil and butter over medium-high heat.
  2. Add the onion and garlic and sauté until the onion is translucent.
  3. Add the tripe and sauté until lightly browned.
  4. Add the tomatoes, bay leaves, thyme, beef stock cube, salt, and pepper.
  5. Stir well and add enough water to cover the tripe.
  6. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours or until the tripe is tender.
  7. Remove the bay leaves and serve hot with pap.


Some people like to add a tablespoon of vinegar while cooking tripe to remove any remaining smells. You can also add some carrots, potatoes or beans for extra flavor and nutrition.


Mogodu is a delicious and filling dish that is perfect for cold winter nights. With the right ingredients and cooking techniques, you can make a mouth-watering meal that will impress your family and friends. Try it out today and enjoy a taste of South Africa!

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