Take part in the local tradition of mogodu Monday’s by recreating your own mouthwatering homemade mala mogodu (combination of tripe and intestines) dish. This delicious dish is usually served with samp or pap, but you can enjoy it with rice, steamed bread, or any other starchy side dish of your choice. Mala mogodu Delicious mala…
Take part in the local tradition of mogodu Monday’s by recreating your own mouthwatering homemade mala mogodu (combination of tripe and intestines) dish.
This delicious dish is usually served with samp or pap, but you can enjoy it with rice, steamed bread, or any other starchy side dish of your choice.
Mala mogodu
Ingredients
1kg tripecoarse salt, for sprinkling and soaking4l watersalt and pepper, to taste4 tablespoons ghee or vegetable oil1 medium onion, roughly chopped1 large red chili, finely chopped1 teaspoon garlic, crushed2 teaspoons garam masala1 teaspoon paprika2 bay leaves1 x 400g can chopped tomatoes1 cup Amasi (sour milk) or plain yoghurt, for serving2 teaspoon parsley, chopped, to garnish
Instructions
Place the tripe in a large bowl.
Sprinkle coarse salt all over the tripe and add half the water.
Soak for about an hour, then rinse thoroughly under cold, running water.
Cut the tripe into bite-sized pieces and place in a large saucepan with a lid.
Season with salt and pepper and add the remaining water.
Slowly bring it to a boil over low heat and cook for 3 hours or until tender.
Drain and set aside.
Heat the ghee or oil in a large pan or skillet.
Stir in the onion, chili and garlic.
Add the masala, paprika and bay leaves.
Season with salt and pepper, and stir through while cooking over low heat until the onion is cooked.
Add the tomatoes, stir through, and cook for 2 minutes.
Add the Amasi or yoghurt and stir through.
The sauce should be thick by now, if not, cook over low heat until reduced.
Add the tripe and cook for about 10 minutes in the sauce.
Garnish with fresh parsley and serve with a starch of your choice.
