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