South African Spicy Tripe and Intestine Stew

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A beloved South African delicacy that combines slow-simmered beef tripe (mogodu) and intestines (mala) with chili, tomatoes, and warm spices. The intestines add a rich depth and a gentle spicy backbone, while the tripe becomes meltingly tender after a long braise. Traditionally served with soft maize porridge, this dish is hearty, deeply savory, and a true celebration of nose-to-tail cooking.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 6 gSugar
• 44 gProtein
• 720 mgSodium
• 640 mgPotassium
• 145 mgCalcium
• 6 mgIron
• 19 mgVitamin C
• 115 mcgVitamin A

Ingredients

For cleaning the offal

• 1 kg beef tripe (honeycomb or blanket), rinsed
• 500 g beef intestines (mala), rinsed
• 3 tablespoons coarse salt
• 2 tablespoons white vinegar
• 1 lemon, halved

For the stew base

• 3 tablespoons sunflower or canola oil
• 2 large yellow onions, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 green chilies, slit lengthwise
• 2 large ripe tomatoes, chopped
• 2 tablespoons tomato paste
• 1.5 liters beef stock or water

For the spice blend and finishing

• 2 tablespoons mild curry powder
• 1 teaspoon hot paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 bay leaves
• 1.5 teaspoons fine sea salt
• 1/2 teaspoon black pepper
• 1 small handful fresh parsley, chopped

Directions

1. Scrub the tripe and intestines generously with coarse salt, vinegar, and lemon halves under running water, rinsing repeatedly until the water runs clear and any strong odor is gone; this step is essential for a clean flavor.
2. Place the cleaned tripe and intestines in a large pot, cover with cold water, and parboil for 35-40 minutes; drain, rinse, and once cool enough to handle, slice the tripe into 2 cm strips and the intestines into 4 cm pieces.
3. Heat the oil in a heavy-based pot over medium heat and sauté the onions for 6-8 minutes until soft and translucent; add the garlic, ginger, and green chilies and cook for another 2 minutes until fragrant.
4. Stir in the curry powder, paprika, coriander, and turmeric, toasting the spices for 45 seconds to release their oils, then add the chopped tomatoes and tomato paste and cook for 5 minutes until the mixture thickens and the tomatoes break down.
5. Add the tripe, intestines, bay leaves, and beef stock to the pot; bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour 45 minutes to 2 hours, stirring occasionally, until both the tripe and intestines are fork-tender.
6. Remove the lid for the final 20 minutes to let the sauce reduce and thicken to a rich gravy consistency; season with salt and black pepper to taste, adjusting the chili for your preferred heat level.
7. Stir in the chopped parsley just before serving and ladle the stew into deep bowls alongside soft maize porridge (pap) or steamed white rice, making sure each portion gets plenty of the fragrant sauce.

Cook’s Notes

• Thorough cleaning with salt, vinegar, and lemon is non-negotiable; any lingering odor will dominate the finished stew, so rinse until water runs completely clear.
• Parboiling the offal before the main cook removes impurities and shortens the final braising time while ensuring a cleaner-tasting sauce.
• If the tripe is still slightly firm after 2 hours, add 250 ml more stock and continue simmering in 20-minute intervals until tender; low and slow is the key to great texture.
• For an even more authentic flavor, render 50 g of chopped beef tail fat with the onions at the start of cooking to add deep, velvety richness.
• Leftovers taste even better the next day; refrigerate overnight and gently reheat with a splash of water, as the collagen from the tripe will set into a luscious jelly when cold.

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