Mala le Mogodu



1kg cleaned sheep tripe

3 cups beef stock

1 tablespoon salt

1 onion, roughly chopped

2 pieces Star Anise

4 All Spice berries

4 pods of Cardamom

Ground black pepper

1/2 teaspoon ground coriander

1 sprig thyme, chopped

1 sprig rosemary, chopped


1. Rinse and ensure the tripe is clean and then cut it (using a sharp pair of kitchen scissors) into pieces. I prefer my pieces to be relatively large, about the size of a spoon.

2. Place all the ingredients into a pot. If the beef stock doesn’t cover the tripe completely, then add a little more until it’s covered.

3. Bring the entire mixture to the boil, once boiling rapidly reduce the heat to low and allow the pot to simmer with a half open lid (or a lid with an air vent) for about 2 hours. Test the tripe, if it isn’t soft enough then let it simmer for a bit longer.

4. Remove the lid completely and increase the heat a little to reduce the liquid in the pot to a thick sauce. Only season with salt towards the end of the cooking process.