2 delicious tripe recipes from around the world
A hearty and flavorful stew made from goat tripe, slow-cooked with aromatic spices and vegetables. This dish showcases the traditional use of offal in Botswana cuisine, providing a nutritious and satisfying meal.
Mogodu is a traditional and hearty tripe stew, often prepared for special occasions and gatherings. It features tender pieces of tripe slow-cooked with aromatics and spices, resulting in a rich, savory flavor. This dish is a testament to the Basotho culture's resourcefulness, utilizing all parts of an animal.
