South Africans just love their meat! Whether its a nice hot braai, some sizzling steak, the famed wors or well marinated sumptuous chicken.
But why not go traditional this weekend and try some mogodu? Not just mogodu but some delicious and tasty tripe.
Ingredients
1kg cleaned sheep tripe
3 cups beef stock
1 tablespoon salt
1 onion, roughly chopped
2 pieces Star Anise
4 All Spice berries
4 pods of Cardamom
Ground black pepper
1/2 teaspoon ground coriander
1 sprig thyme, chopped
1 sprig rosemary, chopped
Method
1. Rinse and ensure the tripe is clean and then cut it (using a sharp pair of kitchen scissors) into pieces. I prefer my pieces to be relatively large, about the size of a spoon.
2. Place all the ingredients into a pot. If the beef stock doesn’t cover the tripe completely, then add a little more until it’s covered.
3. Bring the entire mixture to the boil, once boiling rapidly reduce the heat to low and allow the pot to simmer with a half open lid (or a lid with an air vent) for about 2 hours. Test the tripe, if it isn’t soft enough then let it simmer for a bit longer.
4. Remove the lid completely and increase the heat a little to reduce the liquid in the pot to a thick sauce. Only season with salt towards the end of the cooking process.
*This recipe was obtained from Chef Lesego’s blog
But why not go traditional this weekend and try some mogodu? Not just mogodu but some delicious and tasty tripe.
Ingredients
1kg cleaned sheep tripe
3 cups beef stock
1 tablespoon salt
1 onion, roughly chopped
2 pieces Star Anise
4 All Spice berries
4 pods of Cardamom
Ground black pepper
1/2 teaspoon ground coriander
1 sprig thyme, chopped
1 sprig rosemary, chopped
Method
1. Rinse and ensure the tripe is clean and then cut it (using a sharp pair of kitchen scissors) into pieces. I prefer my pieces to be relatively large, about the size of a spoon.
2. Place all the ingredients into a pot. If the beef stock doesn’t cover the tripe completely, then add a little more until it’s covered.
3. Bring the entire mixture to the boil, once boiling rapidly reduce the heat to low and allow the pot to simmer with a half open lid (or a lid with an air vent) for about 2 hours. Test the tripe, if it isn’t soft enough then let it simmer for a bit longer.
4. Remove the lid completely and increase the heat a little to reduce the liquid in the pot to a thick sauce. Only season with salt towards the end of the cooking process.
*This recipe was obtained from Chef Lesego’s blog
