A robust, slow-simmered beef tripe stew cooked with onions, chilli, and spices until meltingly tender — a beloved township comfort food with deep cultural significance.
Instructions
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1
Rinse tripe thoroughly under cold water. Cut into bite-sized pieces.
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2
Boil tripe in a large pot of water for 1 hour, drain, and rinse. This removes any strong odor.
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3
Heat oil and sauté onions and garlic until golden.
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4
Add curry powder and cayenne, cook for 1 minute.
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5
Add tripe, tomatoes, bay leaves, and stock. Bring to a simmer.
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6
Cover and cook on low heat for 2-3 hours until tripe is very tender and the sauce is thick. Season with salt and pepper. Serve with pap.
Did You Know?
Mogodu is considered the ultimate hangover cure in South African townships and is traditionally served at Sunday gatherings after a Saturday night out.
The Story Behind Mogodu
Mogodu has deep roots in southern African indigenous food culture. Tripe was a valued food source long before colonization. During apartheid, offal was often the only affordable meat available to Black communities, and dishes like mogodu became symbols of resilience and culinary creativity. Today it is celebrated as a heritage dish.
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