In the heart of Mzansi, where African culture intertwines with the flavours of local cuisine, there lies a dish that reminds us of tradition and transports your taste buds on a journey you will never forget – tripe, also known as mogodu.
Mogodu is a traditional South African dish with a unique texture and flavour. It is made from the lining of a cow’s stomach, which may not sound appetising to everyone. The meat is naturally hard and requires to be slowly cooked, usually for about three hours or until tender. That’s long, we know, but it is worth the wait for many South Africans.
Cattle farmer and meat processor Sicelo Shongwe from Paul Pietersburg in KwaZulu-Natal, says tripe is one of the most purchased meat products at his farm because it comes with a taste appreciated by many.
“We cut out the tripe from the lining of a cow’s or sheep’s stomach, although most of it is from beef. It also consists of a mixture of intestines, so it is often associated with a foul smell due to attracting flies, but it is delicious and can be cleaned to be enjoyed,” he explains.
Preparing the perfect tripe
Mogodu comes with a lot of loose waste products, which is why cleaning the meat properly is essential.
“There are many foreign things that can be found in the stomach, such as animal feed like grass. So we ensure it is washed thoroughly before being processed. Some clients, however, prefer to buy it fresh and clean it themselves, especially those who buy in bulk and resell.”
Sicelo Shongwe
Packed with nutrients
Chef Lefika Ledwaba from Limpopo, who is a creator of various amazing dishes and provides catering for all kinds of events, highlights that tripe is commonly used in traditional African dishes.
“Tripe is mainly eaten with pap. It is essential to clean the tripe thoroughly before cooking to help remove small stones or any other particles. Cleaning it effectively also helps kill the bacteria and smell,” he explains.
He adds that tripe is a good source of protein, and also provides vitamin B, minerals, and other various essential nutrients.
“I always suggest the easiest way of cleaning it: soak the tripe in a mixture of water, salt, and vinegar. Thereafter, it should be rinsed well under running water to remove all the salt.”
Chef Lefika Ledwaba
Easy steps for cleaning tripe:
- Wash the tripe in cold water to remove any dirt.
- Soak the tripe in a mixture of water, salt and vinegar for 30 minutes to an hour.
- Rinse the tripe twice under running water to remove any traces of vinegar and salt;
- Now, your tripe is ready to be cooked to perfection!
ALSO READ: Dossi’s tasty tripe is slow-cooked to perfection
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