Curried Mogodu and Dombolo (Tripe and Dumpling)

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 

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

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.

Chillies

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

Serves: 6

 

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

 

Method:

  1. Before cooking tripe, ensure that it is properly cleaned and soaked in water with vinegar to reduce the smell.
  2. Cook tripe in boiling water with bay leaves until it starts to get soft.
  3.  Add onion, garlic, carrots, potatoes, chilli, thyme, curry powder and stock cubes.
  4. Add dumplings on top of the tripe, close lid and let simmer at a low temperature until dumplings are cooked.
  5. Make a paste with soup powder and water and add on top of the dumplings.  Add more water if necessary.  Cook for a further 5 to 10 minutes.
  6. Season with black pepper.  Serve.

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.

Comments ( 4 )

  • Portia

    Greetings Thuli, this is the first time I have come across your website and I have just finished using your dumplings recipe.
    Everyone is impressed and the compliments just keep on coming. I’m now a new fan of yours and I will continue to support.

  • Kraai

    I love tripe and often cook it People teday dont understand it and has most definately came across in in the wrong way
    I also make my own braun or called silt We love it I am an older person and grew up with it I wish I could send u a picture of us making sheeps head on the braai

    • Hi Kraai,

      Thank you for your comment. It’s great to hear what other people have to say 🙂 You can send your picture to my email address; thuli@mzansistylecuisine.co.za

      Xx

  • Charl

    Hi Thuli, i find your tripe recipe very interesting, however, in the 60’s, us maboero made plain curry tripe, shredded in strips & cooked till it fall in pieces. Only fine chopped onion, chopped (small cubed) potatoes was added wth curry powder & breyani mix.
    The other ingredients, no offense meant, actually spoil the tripe. Maybe others prefer it your way, but im to used to the maboero style.

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