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INGREDIENTS
- 400g raw tripe or mogodu
- 20ml paprika
- One garlic clove, grated
- One litre boiling water
- One oxtail cube
- One onion, diced
- Two teaspoons of salt
- 15ml peri peri
- 20ml cooking oil
PREPARATION
- Clean the mogodu or tripe thoroughly under running water. ) If it is not yet cut, you can use a knife or kitchen scissors to cut it into small cubes.
- Heat the pot and fry the onion in a medium-size saucepan.
- Fry until the onion is light brown, then add paprika and garlic, cook for one minute more.
- Add the mogodu in the pot.
- Add the water, salt and peri peri spice in the pot.
- Boil for 10 minutes, then lower the heat and let the mogodu cook for two hours or until it is nice and soft.
- Serve with pap, samp or dumplings.
