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Tripe mogodu is a traditional South African dish made from beef tripe and other offal, such as intestines, liver, and lungs. “Tripe” refers to the edible lining of the cow’s stomach, which is cleaned and cooked for consumption. “Mogodu” is a term commonly used in South Africa to refer to tripe, but it can also include other organ meats.


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How to cook tripe mogodu

Tripe mogodu is a traditional South African dish made with tripe, which is the edible lining of the stomach of a cow or sheep. It is a popular delicacy in many African cuisines. Here's a simple recipe to cook tripe mogodu
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Prep Time 30 minutes
Cook Time 3 minutes
Total Time 3 hours 30 minutes
Course Dinner
Cuisine South African


  • 2 pounds (about 1 kg) of tripe, cleaned and cut into small pieces

  • 1 onion, finely chopped
  • 2 cloves of garlic, minced

  • 2 tomatoes, diced

  • 2 tablespoons vegetable oil

  • 2 teaspoons curry powder

  • 1 teaspoon paprika

  • 1 teaspoon dried thyme

  • 1 bay leaf

  • Salt and pepper to taste

  • Water


  • Start by cleaning the tripe thoroughly. Remove any excess fat or membranes and rinse it well under cold running water. Cut the tripe into small pieces, about 1-inch squares.
    2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
    3. Add the tripe to the pot and cook it for a few minutes until it starts to brown slightly. Stir occasionally to prevent sticking.
    4. Once the tripe is lightly browned, add the diced tomatoes, curry powder, paprika, dried thyme, bay leaf, salt, and pepper. Stir well to coat the tripe with the spices.
    5. Pour enough water into the pot to cover the tripe completely. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
    6. Simmer the tripe mogodu on low heat for about 2 to 3 hours, or until the tripe becomes tender. Check occasionally and add more water if needed to keep the mixture from drying out.
    7. After the tripe is tender, taste and adjust the seasoning according to your preference. You can add more salt, pepper, or spices if desired.
    8. Remove the bay leaf from the pot before serving. Tripe mogodu is traditionally served with pap (a stiff cornmeal porridge) or with rice. Enjoy!



Note: Cooking time may vary depending on the type and quality of tripe you are using. It's important to cook the tripe until it is tender and soft.


Serving: 50g
Keyword Tripe mogodu
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