Mala Mogodu (South African Tripe Curry)
Discover the authentic South African Mala Mogodu recipe with tender tripe slow cooked in a flavorful curry perfect as a hearty main meal served with pap or dombolo. Follow this simple method to recreate a beloved classic at home.
Ingrédients
- 1 kg tripe (mala mogodu), cleaned and cut into pieces
- 2–3 litres water
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp ginger, crushed
- 2 tbsp oil
- 1–2 tbsp mild curry powder
- 1 tsp turmeric
- 1 tsp paprika (optional)
- 1 beef stock cube
- salt, to taste
- black pepper, to taste
- 1–2 potatoes, peeled and chopped (optional)
Instructions
- Clean the tripe thoroughly: Rinse the tripe several times under cold water. Scrape if necessary to remove any residue. This step is important for taste.
- Boil until tender: Place tripe in a large pot with water. Bring to a boil, then reduce heat and simmer for 2½–3 hours until soft. Add more water if needed.Once tender, drain but keep the liquid for later.
- Prepare the curry base: In a separate pot, heat oil and sauté the onion until soft. Add garlic and ginger and cook for 1 minute.
- Add spices: Stir in curry powder, turmeric, paprika, salt, and pepper. Cook for 1–2 minutes to release the flavours.
- Combine: Add the cooked tripe and stir well. Crumble in the stock cube. Add some of the reserved tripe liquid to make a light gravy.
- Add potatoes (optional): If using potatoes, add them now and simmer for 20–30 minutes until cooked.
- Simmer & serve: Let everything simmer gently so the flavours come together. Adjust seasoning if needed.
