Entree: Botswana – National Cuisine – Mogodu (Slow-simmered beef tripe stew seasoned with onions and traditional spices)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 50 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into 1-inch pieces
- 1 tsp (5 g) baking soda for initial cleansing and tenderizing
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, chopped, approx. 300 g
- 3 cloves garlic, minced (9 g)
- 2 medium tomatoes, chopped, approx. 300 g
- 6 cups (1.4 L) beef stock or water
- 2 bay leaves
- 1 tsp (2 g) ground coriander (optional)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) vinegar or lemon juice
- 2 tbsp (30 ml) chopped fresh parsley or coriander for garnish

Instructions

1. Rinse tripe well. In a large pot cover tripe with water, add baking soda, bring to a boil for 10 minutes, then drain and rinse thoroughly to remove impurities and odor.
2. Return tripe to pot, cover with fresh water or stock, and bring to a simmer. Cook partially covered for 45–60 minutes until just beginning to soften (longer if needed). Skim any foam and discard.
3. In a heavy-bottomed pot heat vegetable oil over medium heat. Add chopped onions and cook until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Add chopped tomatoes and cook until they break down, 5–7 minutes. Stir in ground coriander if using.
5. Add the par-cooked tripe to the pot along with 6 cups (1.4 L) beef stock (or water), bay leaves, salt, and pepper. Bring to a gentle simmer, cover, and cook for 1–2 hours more until tripe is tender and flavors have melded. Add water as needed to maintain a stew-like consistency.
6. Stir in vinegar or lemon juice, adjust seasoning, and remove bay leaves. Garnish with chopped parsley or coriander before serving.
7. Serve hot with traditional pap, samp, or maize porridge and a side of cooked greens if desired.