POLOKWANE – Mala Mogodu is one traditional African dish which might not sound appealing at first glance: it’s stewed tripe ­– animal intestines (mala) and stomach lining (mogodu) and is considered a true South African delicacy.

It is traditionally served with pap.

What you need to make the pap: 

– Maize meal

– Small cup or container to pour the maize

– Wooden spoon stirrer and smoothening wooden spoon

How to make the pap: 

When making the pap, preferably use an old styled pot (Hart pots cook better pap to be exact)

– Fill the pot with water (fill the pot nearly full level)

– Let the water boil, after boiling pour the maize in the pot bit by bit with a small cup or container while stirring at the same time so that it doesn’t make little balls

– As soon as the pap gets thick, stir again and close the pot and leave it on the stove for about 15 – 30 minutes

– After every 5-10 minutes check on the pap then smoothen the pap making sure that the balls are smoothen out to make it smooth, and close the lid again

– After 15 – 30 minutes dish out the pap in small balls inside a plate to make the pap cool off

What you need to make/cook Mogodu:

– Mogodu (meat) which you can buy at the shops

– Vinegar to clean and remove the fats

– Salt for taste

– Green and red Chillies

Making the Mogodu:

– Wash the mogodu (tripe) with water and vinegar and remove the excess fat for individuals who don’t like eating fat.

– Add the (chopped) mogodu to a pot with boiling water added to the pot and bring to heat (to make the Mogodu soft much faster, you can also add a pinch of bicarbonate of soda inside the pot)

– Pour the chillis in (depending on your hot liking)

– Keep checking and stirring the meat after a few minutes

– You will know it’s ready as you check on it, it must be soft and it must have a darker colour

You can now enjoy your tripe Mogodu and pap meal for Heritage Day.

anne@nmgroup.co.za