Mogodu (Tripe) Recipe

Rich, flavorful, and traditional, this Mogodu (tripe stew) is a classic comfort food loved for its tender texture and savory gravy.
Perfect for hearty meals, family gatherings, or whenever you crave something authentically delicious!

 Ingredients

• Mogodu (beef tripe) and mala (fatty part of tripe)

• 1 beef stock cube or 1 tablespoon beef stock powder

• 1 teaspoon peri-peri powder (optional for heat)

• 1 teaspoon paprika

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• 1 large onion, finely chopped

• Water, as needed

 Directions

1. Initial cooking:
   Place the cleaned mogodu and mala in a large pot. Cover with water and cook over medium heat until tender and the water has completely evaporated.

2. Fry with natural fats:
   Once the water is gone, the mogodu will start to fry in its own fats. Stir occasionally to prevent sticking.

3. Add flavor:
   Add the chopped onion, paprika, and peri-peri powder. Stir well and cook until the onions are soft and fragrant.

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4. Create the gravy:
   Add water to the pot along with the beef stock.
   Stir everything together and simmer until the gravy thickens and coats the mogodu nicely.

5. Serve:
   Serve hot with your favorite side like pap, rice, or steamed bread.

 Notes

• You can adjust the heat by increasing or reducing the amount of peri-peri powder.

• Slow cooking the mogodu ensures a tender and rich flavor.

• For extra flavor, add a bay leaf or garlic while cooking.

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Conclusion

Mogodu is a timeless dish that brings warmth, richness, and bold flavors to the table.
Perfectly slow-cooked and seasoned, it’s a meal that connects generations and creates memories with every bite!

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