By: Poelano Malema
What’s better than tripe and samp or pap on a cold day? Absolutely nothing!
Tripe is a favourite for many people and is often cooked when there are traditional functions.
Renowned chef Vukosi Mbambu, popularly known as Vkings, has shared his tripe (mogodu) recipe with us.
He says the trick to cooking the perfect mogodu starts with the preparation stage.
It is important to thoroughly clean the tripe to ensure you don’t have any tiny stones or grass on the tripe.
Vkings says he prefers to cut out the outer layer that has grass and tiny stones, then clean the tripe in water.
In the video below, he shows how to thoroughly clean the tripe.
After cleaning, the next step is to cut the tripe into small pieces.
Put it in a pot.
Then thinly slice onions and add it into the pot with the tripe.
“Onion is a tenderiser and adds more flavour,” says Vkings.
The next step is to add salt. You can also add a little bit of paprika to give it colour.
Add water continuously throughout the cooking process.
Cook for 2hr30min to 3hr or until well cooked.
Image courtesy of Facebook/ @VukosiMbambu