Beef Tripe Recipe (Mala Mogodu, Ulusu, Matumbu, Maguru) - South African Traditional Food Recipe

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner and pork belly is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic substitute.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: cayenne pepper

Bell peppers are milder, while cayenne is a budget-friendly spice.

Clean the beef tripe by dipping it in water and scrubbing the surface with a slice of lemon.

Peel off the thin layer from the tripe and cut off excess fat.

Squeeze the intestine firmly to empty out all the liquid, and scrape out excess fat.

Rinse the tripe with clean water 2-3 times.

Soak the cleaned tripe in a bowl with a generous amount of salt and lemon juice for 20 minutes.

Rinse the tripe again to get rid of the salt and lemon juice.

Place the cleaned tripe in a large pot and season with salt, pepper, curry powder, crushed garlic, grated ginger, and beef stock cubes, along with some chopped onions.

Add about 4 cups of water and bring to a boil for 1.5 hours.

Check the tripe for tenderness with a fork.

Add more seasoning, remaining onions, diced tomatoes, and chopped bell peppers, stirring to combine.

Add more water if needed and adjust for salt and pepper.

Cover and bring to a boil for another 30 minutes.

Add chopped herbs and stir to combine, letting it simmer for a minute.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary