TRIPE STEW (MOGODU)

TRIPE STEW (MOGODU) 

A beloved South African dish, Mogodu (tripe stew) is slow-cooked with onions and spices for a rich, hearty flavor. This traditional recipe is perfect for family gatherings and pairs beautifully with pap, dumplings, or rice.

INGREDIENTS

• 1.5 kg (3.3 lbs) cleaned lamb stomach and ox feet/lamb feet , cut into pieces
• 2 large onions, finely chopped
• 3 medium tomatoes, chopped (or 400 g / 14 oz canned tomatoes)
• 3 medium potatoes, peeled and cubed
• 30 ml (2 tbsp) vegetable oil
• 15 ml (1 tbsp) garlic paste
• 15 ml (1 tbsp) ginger paste
• 10 g (2 tsp) ground cumin
• 10 g (2 tsp) ground coriander
• 10 g (2 tsp) turmeric powder
• 15 g (1 tbsp) curry powder
• 5 g (1 tsp) chili powder (optional, adjust to taste)
• 2–3 fresh green chilies, slit
• 500 ml (2 cups) beef stock or water
• Salt to taste
• Fresh coriander leaves for garnish

STEP-BY-STEP COOKING INSTRUCTIONS

1. Rinse tripe thoroughly and boil in salted water for 1–1.5 hours until tender. Drain and set aside.
2. Heat oil in a large pot over medium heat.
3. Add onions and sauté until golden brown.
4. Stir in garlic and ginger paste, cooking for 1–2 minutes until fragrant.
5. Add cumin, coriander, turmeric, curry powder, and chili powder. Toast spices for 1 minute.
6. Add tomatoes and cook until softened and the oil begins to separate.
7. Stir in potatoes and green chilies, cooking for 5 minutes.
8. Add boiled tripe and beef stock. Simmer gently until done, this can usually take up to 4 - 5 hours depending on the age of the animal, add cooked potatoes when dish is nearly done
9. Adjust seasoning with salt.
10. Garnish with fresh coriander leaves and serve hot with pap, rice, or dumplings.

HELPFUL COOKING TIPS

• Clean tripe thoroughly with salt and vinegar before cooking to remove odor.
• Slow cooking is essential for tender tripe—avoid rushing the process.
• cook the potatoes separately and add at the end of the dish, Adding potatoes helps thicken the stew naturally.
• For deeper flavor, add a cinnamon stick or bay leaf while simmering.
• Serve with spicy chakalaka or pickles for a traditional touch.

PREP TIME

• 30 minutes (including cleaning tripe)

COOKING TIME

• 2- 5  hours

TOTAL TIME

• +-  2 to  5 hours

NUTRITIONAL INFORMATION (PER SERVING)

• Calories: ~350 kcal
• Carbohydrates: ~20 g
• Protein: ~28 g
• Fat: ~18 g
• Fiber: ~3 g

DIETARY TAGS

• High-protein
• Gluten-free
• Nut-free

ALLERGEN INFORMATION

• Contains offal (tripe), which may not be suitable for all dietary preferences.
• Free from gluten, dairy, nuts, and shellfish.