Beef Mogodu with Mango Atchar

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

Serves: 6

 

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

 

Method:

 

  1. Cook tripe in boiling water with stock cubes and bay leaves.   The cooking process might be long i.e. ½ 2 hours.  Cook the tripe until it is soft and not chewy.
  2. As soon as the tripe starts to get chewy, add onion, garlic, carrot and let it continue to cook for 10 – 15 minutes.
  3. Add soya sauce, tomato paste, atchar and simmer for 5 minutes.
  4. Served with baked bread or pap.

 

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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