Mogodu/Ulusu Recipe

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Mogodu/Ulusu

“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

Hope Malau

tripe

Ingredients

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

Method

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.