Mogodu, also known as Usu in South Africa, is a popular traditional dish that originated in the townships of South Africa. It is made from the tripe of a cow or sheep and cooked with a flavorful blend of spices and vegetables. In this recipe, we will guide you through the process of preparing and cooking mogodu to create a delicious and hearty dish that showcases the rich flavors of South African cuisine.
How to Cook Mogodu (Usu)
- large pot
- Cutting board
- Wooden spoon
- measuring cups
- vegetable oil
- vegetable broth
- salt and pepper
- fresh parsley
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Add the tripe to the pot and cook, stirring occasionally, until it starts to brown and develop some color.
- Sprinkle the ground paprika, cumin, coriander, and dried thyme over the tripe. Stir well to coat the tripe with the spices.
- Add the chopped tomatoes, carrots, and potatoes to the pot. Mix everything together.Pour in the beef or vegetable broth, ensuring that the ingredients are well-covered.
- Season with salt and ground black pepper to taste. Stir the mixture gently to combine.Reduce the heat to low, cover the pot with a lid, and let the mogodu simmer for about 2 to 2.5 hours, or until the tripe is tender and the flavors have melded together.
- Stir occasionally during the cooking process to prevent sticking and ensure even cooking.
- Once the mogodu is cooked to your desired tenderness, remove it from the heat and let it rest for a few minutes.
- Serve the mogodu hot as a main dish, garnished with fresh parsley if desired. It is traditionally enjoyed with pap (maize meal porridge) or crusty bread.