“It was my grandmother, Magogo, who first introduced mogodu to me”, says Hope Malau about this curried tripe dish featured in his recipe book, Johanne 14. “The way she made it, served over steaming pap, remains my absolute favourite”, says Hope.

Serves: 8


2 kg ox or sheep tripe, cleaned and cubed
cold water, enough to cover the tripe
2 dried bay leaves
2.5 ml (½ tsp) ground cloves
2.5 ml (½ tsp) ground cinnamon
10 ml (2 tsp) garam masala
2 cardamom pods
250 ml (1 cup) plain yoghurt
2 x 400 g tins tomato purée
2 cm piece of ginger, peeled and grated
6 garlic cloves, crushed
4 red chillies, chopped
salt and pepper
15 ml (1 tbsp) sugar
15 ml (1 tbsp) white wine vinegar
60 g (4 tbsp) butter, cubed


1. Place the tripe in a deep pot filled with enough cold water to cover it and boil for 2 hours.
2. In a blender, combine all the other ingredients except butter, and process into a fine, smooth mixture.
3. Drain the tripe and return it to the pot. Add the yoghurt mixture and bring to a boil. Lower the heat and simmer for 15 minutes or until the sauce has thickened. Add butter, stir through and season to taste.
4. Serve with steamed bread.

Extracted with kind permission from Johanne 14, by Hope Malau, published by Quivertree Publications.

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