Entree: Botswana – Central Culinary Region – Mogodu (Hearty stewed beef tripe cooked slowly in a savory traditional Botswana broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into strips
- 1 lb (454 g) beef bones or oxtail for stock
- 2 tbsp (30 ml) vegetable oil or rendered beef fat
- 2 large onions, chopped
- 4 cloves (about 12 g) garlic, crushed
- 3 medium tomatoes, chopped or 1 cup (240 g) canned chopped tomatoes
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tbsp (15 ml) vinegar (optional, helps balance flavor)
- 6 cups (1.4 L) water or enough beef stock to cover tripe and bones
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper

Instructions

1. Rinse the tripe thoroughly under cold water. Place tripe and beef bones in a large pot, cover with water, bring to a boil and simmer 5 minutes, then drain and discard the blanching water to remove impurities.
2. Refill the pot with 6 cups (1.4 L) fresh water or beef stock, return the blanched tripe and bones to the pot, add bay leaves, and simmer gently, uncovered, for 1.5 to 2 hours until the tripe is tender. Skim foam as needed. Use a pressure cooker to reduce time to about 45–60 minutes if desired.
3. When the tripe is tender, remove the bones and discard or reserve meat from bones for the stew. Slice or cut tripe into bite-size pieces if not already done.
4. In a separate heavy pot or deep skillet, heat the vegetable oil over medium heat. Sauté the chopped onions until translucent and starting to brown, about 8 minutes. Add the crushed garlic and cook 1 minute more.
5. Add the chopped tomatoes (or canned tomatoes), ground coriander, paprika, and thyme to the onion mixture. Cook until the tomatoes break down and flavors meld, about 8–10 minutes.
6. Add the cooked tripe and about 1 to 2 cups (240–480 ml) of the reserved tripe cooking liquid or stock to the tomato-onion mixture. Stir in the optional vinegar, salt, and pepper. Simmer everything together gently for 30–45 minutes so the tripe soaks up the sauce and becomes richly flavored.
7. Taste and adjust seasoning. Serve hot with pap, sorghum porridge, or steamed vegetables according to Botswana tradition.