How To Prepare Mala Mogodu
How To Prepare Mala Mogodu. Mala mogodu is a traditional South African dish consisting of stewed tripe (mala) and stomach lining (mogodu).
The dish is considered a delicacy in South Africa, and it’s usually served lightly curried and accompanied by pap, dumplings, fried onions, or new potatoes.
It is sometimes enriched with the addition of hot green and red chili peppers, depending on personal preferences for spicy food.
RECIPE INGREDIENTS
1kg tripe pieces (intestines, liver, blanket and honeycomb tripe)
1 Knorrox stock cube, chilli beef flavour
Salt and pepper, to taste
DIRECTIONS ON HOW TO PREPARE MALA MOGODU
Wash and rinse the tripe under cold, running water (make sure it is thoroughly cleaned).
Add the tripe to a large pot and add enough water to cover the meat. Under medium heat, bring to the boil.
Once boiling, add the stock cube to the pot.
Reduce to a simmer and cook for 3 hours adding water if necessary. This helps the tripe from becoming dry and burning.
Season with salt and pepper and reduce to low heat until a thick sauce forms
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Ingredients
1kg tripe pieces
1 Knorrox stock cube, chilli beef flavour
Salt and pepper, to taste
Instructions
- Wash and rinse the tripe under cold, running water (make sure it is thoroughly cleaned).
- Add the tripe to a large pot and add enough water to cover the meat. Under medium heat, bring to the boil.
- Once boiling, add the stock cube to the pot.
- Reduce to a simmer and cook for 3 hours adding water if necessary. This helps the tripe from becoming dry and burning.
- Season with salt and pepper and reduce to low heat until a thick sauce forms
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Ingredients
1kg tripe pieces
1 Knorrox stock cube, chilli beef flavour
Salt and pepper, to taste
Instructions
- Wash and rinse the tripe under cold, running water (make sure it is thoroughly cleaned).
- Add the tripe to a large pot and add enough water to cover the meat. Under medium heat, bring to the boil.
- Once boiling, add the stock cube to the pot.
- Reduce to a simmer and cook for 3 hours adding water if necessary. This helps the tripe from becoming dry and burning.
- Season with salt and pepper and reduce to low heat until a thick sauce forms