Mogodu with a Twist

Instructions:
step 1 Rinse the chopped tripe thoroughly under cold water and place in a large pot.
step 2 Cover with water, bring to a boil, then reduce heat and simmer for 2–3 hours or until tender. Add more water as needed.
step 3 Once the tripe is tender, drain and set aside.
step 4 In a large pot, heat oil over medium heat and sauté onions, garlic, and ginger until soft and fragrant.
step 5 Add chopped bell peppers and cook for 3–4 minutes.
step 6 Stir in the grated tomatoes, tomato paste, curry powder, smoked paprika, and chili flakes. Cook for 5–7 minutes until thickened.
step 7 Add the cooked tripe to the pot and mix well to coat with the sauce.
step 8 Crumble in the beef stock cube, pour in the Worcestershire sauce, and season with salt and pepper.
step 9 Simmer everything together for 15–20 minutes to allow flavors to meld.
step 10 Garnish with chopped fresh coriander or parsley and serve hot with a generous portion of pap.

Storage and Reheating Tips:
Store leftover mogodu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. Pap can be reheated in the microwave or steamed to restore its soft texture.