Beef tripe slow-simmered in a richly spiced tomato and onion sauce until melt-in-your-mouth tender, served over pap or bogobe.
Instructions
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1
Boil tripe in salted water for 2 hours until tender (or 45 minutes in a pressure cooker).
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2
Drain. Heat oil in a pot, sauté onions until golden.
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3
Add garlic, curry powder, and turmeric. Stir 1 minute.
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4
Add tomatoes and cook until soft, about 10 minutes.
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5
Add tripe, 2 cups water, salt, and pepper. Simmer 30 minutes until sauce thickens. Serve over pap.
Did You Know?
Mogodu is the go-to hangover cure in Botswana and is sometimes called "the morning-after medicine."
The Story Behind Mogodu
Mogodu reflects the Batswana philosophy of using every part of the animal, born from a cattle-herding culture where waste was unthinkable. This nose-to-tail approach has been practiced for centuries and mogodu remains a beloved weekend treat at homes and shebeens throughout Botswana.
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