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Mogodu

Name: Mogodu
Prep time: PT30 minutes
Cook time: PT3-4 hours
Total time: PT3.5-4.5 hours
Yield: 6
Cuisine: Lesotho
Ingredients: 2 kg Beef tripe (cleaned and pre-boiled if possible); 8 cups Water (for cooking, plus extra for cleaning); 1 tablespoon Coarse salt (for cleaning tripe); 2 tablespoons Vegetable oil; 1 large Onion (finely chopped); 2 cloves Garlic (minced); 1 tablespoon Ginger (fresh, grated); 2 medium Tomatoes (chopped (or 1 cup canned tomatoes)); 2 medium Potatoes (peeled and cubed); 1 teaspoon Ground black pepper; 1-2 teaspoons Curry powder (mild or medium (optional)); 1 Beef stock cube ((or 1 cup beef stock)); to taste Salt; 1-2 Red chilies (fresh, chopped (optional, for heat))

Tripe Stew

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.

準備時間30 minutes

調理時間3-4 hours

合計時間3.5-4.5 hours

分量6

難易度Hard

オリジナル· Feb 8

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👨‍🍳 作り方

1
Rinse the tripe thoroughly under cold running water. If not pre-boiled, place the cleaned tripe in a large pot and cover with 8 cups of water. Bring to a boil over high heat, then reduce heat to low, cover partially, and simmer for 2-3 hours, or until tender. Add more water if needed to keep it submerged. Drain the tripe, reserving about 2 cups of the cooking liquid for the stew.
2
In the same pot (or a clean one), heat vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and golden. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3
Add the chopped tomatoes and green bell pepper (if using) to the pot. Cook for 5 minutes, stirring occasionally, until the tomatoes break down into a thick sauce. Stir in the ground black pepper and curry powder (if using), cooking for 30 seconds to release the spices' aromas.
4
Return the cooked tripe to the pot, along with the cubed potatoes and the reserved tripe cooking liquid (or beef stock). Add the beef stock cube if using. Bring to a simmer, then cover and cook for another 30-45 minutes, or until the potatoes are tender and the sauce has thickened.
5
Add fresh chilies (if using) and season with salt to taste. Stir well and let it simmer for a final 5 minutes. Serve hot.

調理履歴を記録する

💡 プロのコツ

✓If you can find pre-boiled tripe, it will significantly reduce the cooking time.
✓Tripe can be tough, so ensure it is cooked until very tender. Adjust simmering time as needed.
✓The reserved cooking liquid from the tripe adds a deep, authentic flavor to the stew.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other vegetables like carrots or peas.
For a spicier stew, increase the amount of chili peppers or add a pinch of cayenne pepper.
Serve with pap (stiff maize porridge), samp, or dumplings.