Mogodu (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.
🧂 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))
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.