Tripe (mogudu) recipe

Tripe (mogudu) recipe
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Mogudu is super comfy comfort food, perfect for those chilly winters. The rich fat makes for delicious, warming goodness, though you might have to reheat it in between eating.

This is a perfect dish for those rainy days. When it’s cold and gloomy with soft rains trickling down for a few days

This is a perfect reason to bring out that slow cooker that has been lounging in the back of the cupboard. Just triple or quadruple the recipe and freeze out the rest. I think it’s actually better when you leave it to thaw in the fridge the whole day and heat it up for dinner. The flavours really get to develop.

Notes on this mogudu recipe


First of all and this is super important you, need to properly clean your tripe. Cause it comes fairly dirty for food standards. The cleaning might be off-putting but it’s totally worth it.

So here goes, take your defrosted tripe, trim off the excess fat, and wash with cool water. Keep on changing the water/rinsing until it’s clean and there are no soil or grass particles.

Cut into chunk pieces, add to a pot, fill with water, and bring to a boil for about 10 mins. This will loosen any trapped dirt or soil particles. Give the mogudu a final rinse and it’s ready for cooking.


Like most traditional African foods, tripe is lightly spiced to preserve its unique and nostalgic taste. Some tomatoes, onions, and a few spices are all you need.

How to make

Add the cleaned tripe and the water into a large enough and bring to a boil on high heat.

After about 3 hours of cooking and the water has reduced. Add the tomatoes, onion, salt, paprika, black pepper, tomato paste, and the stock cube or 2 if you want your tripe thicker.

Lower the heat to medium and let cook for an hour and a half to 2 . Check if the tripe is cooked, by taking a bite. If not cooked yet add a cup of water and let cook until the gravy has thickened to a consistency you like.

How to serve

Mogudu is mostly enjoyed with a side of pap or dumplings. If you are on a low-carb or banting diet this goes well with butternut or pumpkin mash.

This is an image of mala mogudu served with pap and chilli


A delicious and rich stewed mogudu/ tripe recipe
Prep Time15 mins
Cook Time4 hrs 30 mins
Resting during cleaning30 mins
Total Time6 hrs 45 mins
Course: Main Course
Cuisine: African
Keyword: mala, mogudu, tripe
Servings: 4


  • Slow cooker(optional)


  • 1,5 kg tripe
  • 3 large tomatoes
  • 1 large onion
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1-2 cube beef stock
  • 2 tsp salt
  • liters water


  • Clean your defrosted mogudu by washing it in a basin, changing the water until its clean. Cut into into chunk pieces, put in a basin full of water and sprinkle 2 tspns of salt, and let rest for 30 minutes.
  • Rinse the mogudu tor the last time and add to a pot or a slow cooker, add water and bring to a boil while covered.
  • After about 3hours of cooking and the water has reduced, add all the remaining ingredients cover and let cook until it has thickened. about an hour and half more.

More recipes to try

Chicken stew

Tomato chicken

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