South African
Mogodu
Mogodu is a comforting South African tripe stew, simmered slowly until tender and finished with potatoes, onion, and warm township-style seasoning. It is best served with stiff pap to soak up the rich gravy.
Watch it madePananaTV · 5:03
Ingredients
- cleaned beef tripe, cut into bite-size pieces600g
- water1.5 litres, plus more as needed
- white vinegar2 tbsp
- onion, finely chopped1 medium
- garlic, crushed2 cloves
- bay leaf1
- beef stock cube1
- mild curry powder1 tsp
- paprika1 tsp
- ground black pepper1/2 tsp
- salt1/2 tsp, or to taste
- medium potatoes, peeled and quartered2
- cooking oil1 tbsp
Method
- Rinse the tripe very well under cold running water, rubbing it with the vinegar, then rinse again until the water runs clear.
- Place the tripe in a heavy pot, cover with fresh water, bring to a boil for 10 minutes, then drain and rinse once more.
- Return the tripe to the pot with 1.5 litres water and the bay leaf, then simmer gently with the lid slightly open for about 2 hours, topping up with water when needed.
- When the tripe is nearly tender, keep about 2 cups of the cooking liquid in the pot and discard any excess.
- In a small pan, heat the oil and fry the onion until soft, then add the garlic, curry powder, paprika, black pepper, and crumbled stock cube and cook for 1 minute.
- Stir the fried onion mixture into the tripe, add the potatoes, and simmer uncovered for 35 to 45 minutes until the potatoes are soft and the gravy has thickened.
- Taste and adjust the salt, then let the mogodu rest for 5 minutes before serving hot with stiff pap.
Common questions
Can I substitute vinegar or skip it when cleaning the tripe for mogodu?
Yes, but vinegar helps remove smell and loosen residue. If you skip it, scrub the tripe longer under cold running water and rinse very well. Lemon juice can work similarly, but use the same amount and rinse thoroughly afterward.
How do I know when the tripe is cooked enough before adding the potatoes?
After the simmering stage, the tripe should be soft enough to cut easily with a spoon but still hold its shape. If it feels chewy or springy, keep simmering and check every 20 to 30 minutes.
What are the most common mistakes when making mogodu?
The biggest mistakes are not rinsing the tripe enough, boiling it too hard, and adding the potatoes too early. Keep a gentle simmer, discard the initial boiling water, and only season fully near the end so the gravy doesn’t over-reduce.
How should I store leftover mogodu and reheat it?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat gently on the stove with a splash of water if needed, stirring often. It can also be frozen for up to 2 months.
What should I serve with mogodu?
Mogodu is usually served with pap, stywe pap, or steamed bread to soak up the gravy. It also pairs well with samp, rice, or chakalaka. Add a simple green vegetable or salad for balance.