Mogodu, a traditional South African delicacy made from cleaned and slow-cooked tripe, is beloved for its rich, earthy flavor. In this version with a twist, we elevate the dish with deeper spices and a heartier sauce, served alongside fluffy pap (maize meal porridge) for a bold and comforting meal that blends tradition with a modern punch.
Ingredients
1.5kg cleaned mogodu (tripe), chopped
500g beef liver or kidneys (optional twist addition), chopped
2 tbsp cooking oil
1 large onion, finely chopped
2 garlic cloves, minced
1 tbsp grated ginger
2 tomatoes, finely chopped
1 tsp curry powder
1 tsp paprika
1 tsp ground coriander
1 beef stock cube
1 tsp chili flakes (optional for heat)
Salt and black pepper, to taste
3 cups water (add more as needed)
Fresh parsley, chopped (for garnish)
For the pap:
2 cups maize meal
4 cups water
Pinch of salt
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