Smoked Mogodu with Yellow Vhuswa & Morogo

Ingredients

• 1 kg mogodu (tripe) (cleaned)
• 1 onion (chopped)
• 1 tbsp crushed garlic
• 1 tbsp curry powder
• 1 beef stock cube
• salt (to taste)
• water (as needed to cover tripe)
• wood chunks (oak or preferred, for smoking)
• 3 cup yellow maize meal
• 4 cup water (plus extra for mixing paste)
• 1 tbsp vinegar
• 2 cup morogo (wild spinach) (chopped; can use African spinach)
• 1 onion (chopped)
• 2 tomatoes (chopped)
• 1 chicken stock cube
• 1 tbsp oil

Steps

1. 1

   Smoke the Mogodu: Place the cleaned mogodu on your braai stand and smoke it gently for 30 minutes using wood chunks to add a deep, smoky flavour.

2. 2

   Transfer the smoked mogodu into a large pot.

3. 3

   Add chopped onions, crushed garlic, curry powder, beef stock cube, salt, and enough water to cover the meat.

4. 4

   Cook on low heat for 4 hours until the tripe is tender, stirring occasionally to ensure even cooking.

5. 5

   Make the Yellow Vhuswa: In a separate pot, bring 4 cups of water to a boil and add the vinegar.

6. 6

   Mix a small amount of maize meal with extra water in a bowl to form a smooth paste, then slowly stir it into the boiling water to avoid lumps.

7. 7

   Gradually add the rest of the maize meal bit by bit, stirring continuously until you get a thick but smooth vhuswa.

8. 8

   Cook on low for 20 minutes, stirring occasionally.

9. 9

   Prepare the Morogo: In another pan, sauté onions in oil until soft.

10. 10

    Add chopped tomatoes and cook down until they form a sauce-like consistency.

11. 11

    Add the chopped morogo and a chicken stock cube, then simmer until the morogo is tender and well flavoured.

12. 12

    Serve the smoked mogodu alongside the yellow vhuswa and morogo.

Notes

The transcript mentions removing excess fat from the tripe before smoking. It also suggests cutting the tripe into bite-sized pieces after the 30-minute smoking session but before boiling.

Nutrition per serving

• main dish
• South African
• traditional
• smoked
• slow-cooked
• braai
• tripe
• Heritage Month