COW and sheep intestines is a famous Mzansi meal, and it was chef Hope Malau’s gogo who introduced him to mogodu. “Magogo would fetch me in Klerksdorp and take me to her house in Itsoseng. It was a bus trip of about two hours but on the way she’d stop at a butcher to buy tripe. At home, she’d wash the tripe, cut it into pieces with garden shears and cook it for a couple of hours. The way she made it remains my absolute favourite.”
INGREDIENTS
- 2kg ox or sheep tripe, cleaned and cubed
- Cold water, enough to cover the tripe
- Two dried bay leaves
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- Two teaspoons garam masala
- Two cardamom pods
- One cup plain yoghurt
- Two 400g tins tomato purée
- 2cm piece of ginger, peeled and grated
- Six garlic cloves, crushed
- Four red chillies, chopped
- Salt and pepper
- One tablespoon sugar
- One tablespoon white wine vinegar
- Four tablespoons butter, cubed
PREPARATION
- Put tripe in deep pot. Fill with cold water to cover tripe. Boil for two hours.
- In blender, mix other ingredients except butter, until they’re smooth.
- Drain tripe and return to pot. Add smooth mix. Bring to boil. Lower heat, simmer for 15 minutes or until sauce thickens. ) Add butter, seasoning and stir. Serve with steamed bread.
