Entree: Botswana – Southern Culinary Region – Mogodu (Slow-simmered beef tripe stew flavored with onions, tomatoes, and local spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 55 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into 1-inch (2.5 cm) strips
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 2 medium tomatoes, chopped
- 1–2 tsp (5–10 g) mild curry powder or ground coriander, to taste
- 1 tsp (5 g) paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 bay leaves
- 4 cups (960 ml) beef stock or water
- 1 tbsp (15 ml) lemon juice or vinegar
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Prepare and parboil the tripe: place the cleaned tripe in a large pot, cover with water, bring to a boil and simmer 10–15 minutes; drain, rinse, and set aside. In the same pot or a heavy Dutch oven, heat the oil over medium heat, add the sliced onions and cook until soft and beginning to brown, about 8–10 minutes. Add the garlic and ginger and cook 1 minute more, then stir in the chopped tomatoes, curry powder, paprika, bay leaves, salt, and pepper and cook until the tomatoes break down, about 5 minutes.
2. Add the parboiled tripe and beef stock (or water) to the pot, bring to a simmer, then reduce heat to low and cook gently, partially covered, until the tripe is very tender, about 1½–2 hours, stirring occasionally and adding a splash of water if needed. Finish with lemon juice and adjust seasoning. Serve hot garnished with parsley or cilantro alongside maize meal (pap) or your preferred starch.