How To Cook Mogodu

How to Cook Mogodu: A South African Delicacy

Welcome to our guide on how to cook mogodu, a beloved dish in South Africa. Mogodu, also known as tripe, is a traditional delicacy enjoyed by many South Africans. This hearty and flavorful dish is made from the stomach lining of cows or sheep, and it has a unique taste and texture that is sure to satisfy your taste buds. In this article, we will walk you through the step-by-step process of cooking mogodu, including the ingredients you will need and the techniques to ensure a mouthwatering result.


Before you embark on your mogodu cooking journey, let’s gather the essential ingredients:

  • 1 kg of mogodu (tripe)
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 2 tomatoes, chopped
  • 2 carrots, sliced
  • 2 potatoes, cubed
  • 2 tablespoons vegetable oil
  • 2 tablespoons masala spice
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups beef or chicken stock
  • Fresh parsley for garnish


Now that we have our ingredients ready, let’s dive into the cooking process:

Step 1: Prepare the Tripe

Start by cleaning the mogodu thoroughly under running water. Ensure that all excess fat is trimmed off and discard any unwanted bits or loose membranes. Once cleaned, cut the tripe into small, bite-sized pieces.

How To Cook Mogodu

Step 2: Tenderize the Tripe

Mogodu can be quite tough, so it needs to be tenderized to achieve a soft and succulent texture. Using a pressure cooker is the easiest and quickest way to tenderize the tripe. Add the tripe and enough water to cover it, then cook for approximately 45 minutes to 1 hour until the tripe becomes soft and easy to chew.

Step 3: Sauté the Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until the onions become translucent and slightly caramelized.

Step 4: Add the Spices

Once the onions and garlic are cooked, add the masala spice, paprika, dried thyme, salt, and black pepper. Stir the spices into the aromatics, allowing them to release their flavors and aromas.

Step 5: Cook the Mogodu

Now, it’s time to add the tripe to the pot. Drain the tenderized tripe from the pressure cooker and add it to the pot with the sautéed onions and spices. Stir well to coat the tripe evenly with the spice mixture.

Step 6: Add the Vegetables and Stock

Next, add the chopped tomatoes, sliced carrots, and cubed potatoes to the pot. Pour in the beef or chicken stock to provide moisture and enhance the flavors of the dish. Bring the mixture to a boil, then reduce the heat to low and let it simmer for approximately 1 to 2 hours, or until the vegetables are tender.

Step 7: Adjust the Seasoning

Taste the mogodu and adjust the seasoning according to your preferences. Add more salt, pepper, or spices if needed.

Step 8: Serve and Enjoy

Once the mogodu is cooked to perfection and the flavors have melded together, it’s time to serve this delicious South African dish. Garnish with fresh parsley for added freshness and visual appeal. Mogodu is traditionally served with pap (maize meal porridge) or rice, but you can enjoy it with your favorite starch.

Now that you know how to cook mogodu, it’s time to gather the ingredients, follow the steps, and embark on a culinary adventure that will transport your taste buds to South Africa. Enjoy this delightful and flavorful dish that showcases the rich culinary heritage of this vibrant nation!