Entree: Botswana – Northern Culinary Region – Mogodu (Slow‑simmered beef tripe stew traditionally served with maize porridge (pap)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 hrs

Total 3 hrs 25 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into 1–2 inch (2–5 cm) pieces
- 1 lb (450 g) beef marrow bones or oxtail (optional for extra flavor)
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, finely chopped (about 10 oz / 280 g)
- 3 garlic cloves, crushed (about 15 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 14 oz (400 g) canned diced tomatoes
- 1 tbsp (8 g) curry powder
- 1 tsp (5 g) paprika
- 2 bay leaves
- 6 cups (1.4 L) water or beef stock, plus more as needed for simmering
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or vinegar (optional, to finish)
- 2 tbsp (30 ml) chopped fresh parsley or coriander for garnish (optional)
- For pap (maize porridge):
  - 2 cups (300 g) coarse maize meal (pap)
  - 6 cups (1.4 L) water
  - 1 tsp (5 g) salt

Instructions

1. Rinse the tripe well under cold running water. Place tripe and bones (if using) in a large pot, cover with water, bring to a boil and boil 10 minutes. Drain and rinse to remove impurities, then return tripe and bones to the pot and cover with 6 cups (1.4 L) fresh water or stock.
2. Bring to a gentle boil, reduce heat to low, skim any foam, add bay leaves, cover partially and simmer for 1½–2 hours until tripe begins to become tender. Add more water if necessary to keep tripe covered.
3. In a separate skillet, heat the vegetable oil over medium heat. Sauté the chopped onions until soft and golden, about 8–10 minutes. Add the garlic and cook 1 minute more. Stir in the curry powder and paprika and cook briefly until fragrant.
4. Add the sautéed onion mixture to the pot with the tripe. Add chopped tomatoes (or canned tomatoes), salt, and pepper. Continue to simmer gently, uncovered or partially covered, for another 1–1½ hours, stirring occasionally, until tripe is very tender and the sauce has thickened. Adjust seasoning to taste.
5. If using, stir in the lemon juice or vinegar at the end for brightness and remove bay leaves. Garnish with chopped parsley or coriander.
6. To make pap while the stew finishes, bring 6 cups (1.4 L) water and 1 tsp (5 g) salt to a boil in a medium saucepan. Reduce heat to low. Gradually whisk in the 2 cups (300 g) maize meal, stirring continuously to prevent lumps. Cook, stirring frequently, until the pap thickens and pulls away from the sides, about 10–15 minutes. Cover and keep warm.
7. Serve the mogodu hot alongside or over portions of pap.