It is the long weekend for some people, so why don't you make some tasty mogodu, plus the weather is perfect.
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.
*This recipe was obtained from Chef Lesego's blog