Mogodu, a true South African cuisine

Ingredients:

• 1kg cleaned sheep tripe
• 750ml beef stock
• 1 Tbs salt
• 1 onion – roughly chopped
• 2 pieces star anise
• 4 all spice berries
• 4 pods of cardamom ground black pepper
• ½ tsp ground coriander
• 1 sprig thyme – chopped
• 1 sprig rosemary – chopped

Instructions:

Rinse and ensure the tripe is clean and then cut it (using a sharp pair of kitchen scissors) into pieces.
I prefer my pieces to be relatively large, about the size of a spoon.
Place all the ingredients in a pot.
If the beef stock doesn’t cover the tripe completely, then add enough to cover it.
Bring the entire mixture to the boil.
Once boiling rapidly, reduce the heat to low and allow the pot to simmer with a half open lid (or a lid with an air vent) for about 2 hours.
Test the tripe: if it isn’t soft enough then let it simmer longer.

Remove the lid completely and increase the heat a little to reduce the liquid in the pot to a thick sauce.

Only season with salt towards the end of the cooking process.