Mogodu with a Twist

Instructions
step 1 Rinse the tripe thoroughly under cold water with vinegar, then rinse again with fresh water.
step 2 Place the cleaned tripe in a large pot, cover with water, and boil for 1.5 to 2 hours or until tender. Drain and set aside.
step 3 In another pot, heat cooking oil and sauté onions until soft and translucent.
step 4 Add garlic, ginger, curry powder, paprika, and cumin. Stir and cook for 1–2 minutes until fragrant.
step 5 Stir in tomato paste and cook for another minute, then add grated tomatoes and cook until reduced.
step 6 Return the cooked tripe to the pot, add salt, pepper, stock cube, and a cup of water. Simmer for 30 minutes on low heat.
step 7 Add diced liver or kidney for the twist, stirring gently. Simmer for an additional 15–20 minutes until the meat is fully cooked and sauce is thickened.
step 8 While the mogodu simmers, bring 4 cups of water and salt to a boil in a separate pot.
step 9 Gradually add maize meal while stirring constantly to avoid lumps. Lower heat and cover. Let cook for 30 minutes, stirring occasionally, until thick and smooth.
step 10 Serve the mogodu hot with a generous mound of pap.

Storage and Reheating Tips
Store leftover mogodu and pap separately in airtight containers in the fridge for up to 3 days. Reheat mogodu on the stove over low heat with a splash of water to loosen the sauce. Pap can be steamed or microwaved with a bit of water to regain softness.