The making of this recipe happened to be one of those moments whereby I had tripe that I wanted to get rid of in my fridge but I wanted to cook it then give it away. Here’s the thing, I can’t bring myself to throw away anything that is still edible. I always remember my uncles words saying “yinkcitho yantoni le?” (what a waste?”) when we threw stuff away when we were kids. Throwing away food makes me feel ungrateful, does that sound crazy or is it familiar?
Anyways, I cooked it and it turned out really good. I wasn’t planning on having any but I ended dishing up just a little bit for myself. Then I thought it should go to the blog, hence this impromptu post. Tripe stew with Mango Atchar sounds divine right? Well, it is. Throw in a glass of red wine in that mix. It goes well with today’s weather in Cape Town. Hope you get to try out the recipe and let me know what you think. Enjoy!
Beef Mogodu Stew with Mango Atchar
800g beef tripe, thoroughly cleaned and cut into chunky pieces
2 beef stock cubes
2 bay leaves
1 onion, chopped
2 garlic cloves, chopped
3 carrots cut into chunks
30ml soya sauce
45ml tomato paste
3 heaped tablespoons mango atchar
I never knew that potatoes and carrots were added to tripe until I was in Cape Town. Some folks are becoming more creative with traditional dishes, it is interesting! Normally, tripe is just cooked until soft then salt is added to give flavor. It sounds bland but trust me it is delicious.
Tripe comes with a lot of fat, I know some would not agree with me but try and remove at least most of it. Secondly, add ingredients such as fresh garlic, herbs, fresh ginger or chilli.
A lot of hardcore traditional food lovers often ask why additional ingredients are added to a simple dish such as tripe. I am hoping that we all become conscious eaters, therefore, I’ll explain the amazing health benefits of some of these ingredients.
Garlic strengthens the immune system. It has blood thinning properties which help prevent the blood from clotting and thereby it helps prevent cardiovascular diseases such as heart attacks. Garlic helps lower the formation of plaque inside the arteries. Garlic also helps with regulating the formation of fat cells in our bodies. Therefore, it helps in weight loss. Get more benefits here.
Herbs are known for adding flavor and fragrance to your food, however, they do more that just that. Herbs have amazing antioxidant properties which help in prevention of cancers. Next time someone asks why you adding “these leaves” to their food, mention the health benefits.
Have antioxidant properties, help in prevention of cancers. Chillies have blood thinning properties which help against the formation of blood clots. Chillies also boost the immune system. Every notice how the nose starts running when eating hot food? Chillies help clear up congestion.
For the dumplings, I’ve used the recipe from the Lamb Stew recipe. If one is in a hurry then make dumplings using Self Raising Flour. When preparing this dish just make sure there’s enough gravy for a delectable dunking experience. Enjoy and let me know how it goes!
Curried Mogodu and Dombolo
2kg fresh tripe, cleaned and cut into pieces
±1.5kg boiling water
3 bay leaves
1 onion, chopped
2 garlic cloves, chopped
3 carrots, peeled and cubed
2 potatoes, peeled and cubed
1 red chilli, chopped
4 sprigs of thyme, chopped
15ml (1Tbsp) medium curry powder
2 chicken stock cubes
30ml (2Tbsp) beef and onion soup powder
Cold water to make a paste
Freshly ground black pepper, to taste
I’ve been in Cape Town for 10 years now and fine back when I was a student I only waited to eat tripe when I went home for the school holidays. Now living on my own I mean I cook for myself. In all this time I’ve never seen the green tripe sold in shops I always buy it from a back of van (from the farms) or from a spaza shop in the townships.
Trust me when you want something you are used to you go hunting for it. That was the case with me and the green tripe until a friend of mine told me they sell it at Gugulethu SuperSpar. Man, I have to give credit when it is due. Those guys sell fresh green tripe, as fresh as you can get in fact you….that’s how I like my tripe. I’m one of those people who strongly believe that the flavour of the tripe lies on the green colour. I mean it is green because the animal ate grass and there’s nothing wrong with grass it only adds flavour. Trust me I’ve got nothing against the white tripe it also tastes quite good it’s just a matter of personal preference. I was chatting to an Indian friend she tells me they boil their green tripe and wash it like crazy after boiling…they scrub it like hell until it’s white…hehehe! It’s crazy huh? Anyways I suppose its different strokes for different folks.
You know in Xhosa we call the dish Ulusu and the intestines are included. Sotho and Tswana cultures call it Mogodu but when the intestines are included it’s called Malamogodu.
Mogodu is one of two dishes I know that get a disdainful reaction followed by an “eeeeeuuuw” at the mention of the name. The other one is Mopane worms. You should see people’s reactions when you talk about eating Mogodu. People tend to forget that we’ve got to respect other culture’s foods. I was taught that it’s rude to sneer at someone’s food or make rude remarks.
Back in the Eastern Cape I cooked it just as is and just add salt and onion. Honestly tripe is just plain delicious like that. When in Cape Town I noticed that people shooz it up with some carrots, potatoes etc. and its quite good.
One of my twitter darlings Sindy van Zyl asked for a simple tripe recipe and she is having a problem with the hardening up of the dish as soon as you dish it up. Trust me I’ve always had that problem as well but it never occurred to me to look at how it can be solved. So I bought my fresh green tripe from Gugulethu SuperSpar (yes I drove all the way just to get the tripe), took it home and I cleaned it under running water. I thought let me remove all the fat and just cook it like that then see whether it will harden up still. Guess what? It worked and the best thing is that even after an hour at room temperature you won’t find it hardening up. There you go Sindy, problem solved! Happy Cooking!
Mild Chilli Mogodu Recipe
±500g raw mogodu/tripe
2 bay leaves, dried
1 garlic clove, grated
1 small piece fresh ginger, grated
1.5L boiling water
1 oxtail cube
2 potatoes, peeled and quatered
5ml (1tsp) salt
1 green chilli, chopped
Green beans, a handful
45ml (3Tbsp) tomato paste
Driving along Olifantsfontein road on a chilly morning in Jozi, I caught sight of about 5 men dressed in overalls and aprons. They were cooking on big cast iron pots, one was stirring the pap, the second one chopping the liver, the third chopping onions, the fourth was cleaning the offal and the fifth was busy with the fire. I’ve never seen men cooking in such big pots in the city. I found that to be very interesting……
I pulled over and went to have a look at what was being cooked in those big pots. Pap, sheep’s heads, sheep liver, indigenous chicken, mutton and tripe were simmering in the pots. I reckoned I was in for a treat as I don’t usually get all these delicacies served at one place except for when we slaughter a sheep back at home. I watched as some of the food was being prepared, minimal seasoning is used i.e. salt and some peppers. If you thought stirring /cooking pap for six people at home was hard work then try stirring a pap pot prepared for serving 80-100 hungry people. Tjoe!
Oaitse, a humble, dedicated, and disciplined young man is managing this initiative. Him and his older brother came up with the idea and Oaitse is managing the business on a daily basis.
Usually young men are seen braaing at Shisa Nyama’s so it is rare to see them cooking traditional food especially on a large scale. I asked Oaitse a few questions about his inspiration and food background.
Q: What inspired you to start the business?
A: After 10 years of working I wanted to do something for myself and I saw a gap in food especially the traditional food. A lot of people are doing Shisa Nyamas we wanted to do something different.
Q: Where did you learn you to cook?
A: I used to watch my mother and grand mother cook but I really started to learn how to cook from grade 7 because I was at boarding school therefore had to learn to be independent.
Q: I notice most of your customers are men do you have women buying your food?
A: Men make the majority of our customers but we do get some regular female customers. Some of them come from far but they are willing to travel just for the food.
Q: How often do they come?
A: They usually come on Saturdays. Unlike men who usually have their food on the spot these women bring saucepans and carry their food home for household consumption. Mostly they buy Mala le mogudu (tripe).
On chatting with some of the customers I wanted to know what they thought of the food and what makes them keep coming back. A guy named Richard replied:
“The food is delicious as a result some of us are not even from around this area but we don’t mind driving from the other side of town just to buy the food. At home our wives don’t want to cook offal because according to them preparing such indigenous food is tedious and tripe invites flies.”
One of the customers said that he once bought a sheep’s head and feet expecting them to be prepared at home instead it rot in the fridge.
As a gesture of ubuntu since I was the only woman amongst 30 men Oatse offered me a man’s portion of pap and tripe. As I surprised by the size of the food other customers joking said that the food is for men and Oaitse and his team are acquainted with serving men.
Customers come park their cars whether for a take away or to eat by the fire. As I was busy taking pictures of the food, some of the customers volunteered to have their photos taken as well. Hehe!
Although I emphasised that I need just a few photos they urged me to take me. More pictures will be posted on the Facebook page.