🇿🇦 South African Cuisine

Mogodu

Tripe Stew

Prep Time 4 hours

Servings 6

Difficulty Hard

Calories 286 kcal

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.

Ingredients

1kg beef tripe, cleaned and cut into pieces
1 beef heel or trotters (optional)
2 large onions, chopped
4 cloves garlic, minced
2 tbsp vegetable oil
3 medium tomatoes, chopped
2 tbsp curry powder
1 tsp cayenne pepper
2 bay leaves
1L water or beef stock
Salt and pepper

Instructions

1 Rinse tripe thoroughly under cold water. Cut into bite-sized pieces.
2 Boil tripe in a large pot of water for 1 hour, drain, and rinse. This removes any strong odor.
3 Heat oil and sauté onions and garlic until golden.
4 Add curry powder and cayenne, cook for 1 minute.
5 Add tripe, tomatoes, bay leaves, and stock. Bring to a simmer.
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.