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.