Mogodu, a beloved South African dish made from cleaned and stewed tripe, gets an elevated twist in this recipe. Infused with bold spices and served alongside soft, fluffy pap, this version blends traditional flavors with a richer, heartier sauce and tender textures to bring something familiar but exciting to the table.
Ingredients
1.5 kg cleaned tripe (mogodu), cut into bite-size pieces
2 tbsp white vinegar (for cleaning)
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp grated fresh ginger
2 tbsp cooking oil
2 tsp curry powder
1 tsp paprika
1 tsp ground cumin
1 beef stock cube
1 tsp salt (or to taste)
1/2 tsp black pepper
2 medium tomatoes, grated or blended
1 cup water (plus more as needed)
1/2 cup beef liver or kidney, diced (for the twist)
1 tbsp tomato paste
For the pap:
2 cups maize meal
4 cups water
1/2 tsp salt
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