Curried mogodo (tripe)

Name: Curried mogodo (tripe)
Yield: 6 servings
Cuisine: African
Ingredients: 1.50 kg tripe cleaned, cooked, cubed; 5.00 ml salt; 15.00 ml lemon juice; 60.00 ml oil; 20.00 ml curry powder; 1.00 onion chopped; 1.00 garlic cloves, chopped; 2.00 carrots peeled and diced; 115.00 g tomato paste; 400.00 g tinned tomatoes chopped; 30.00 ml sugar

6 servings

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By Food24 November 03 2009

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Ingredients (11)

1.50 kg	tripe — cleaned, cooked, cubed
5.00 ml	salt
15.00 ml	lemon juice
60.00 ml	oil
20.00 ml	curry powder
1.00	onion — chopped
1.00	garlic — cloves, chopped
2.00	carrots — peeled and diced
115.00 g	tomato paste
400.00 g	tinned tomatoes — chopped
30.00 ml	sugar

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Method:

Wash and rinse tripe thoroughly.
Place in cold water, and add salt and lemon juice.
Bring to the boil and simmer gently for 2 hours, or until tender.
To make sauce:
Heat oil and add curry powder, onion and garlic.
Sauté until transparent, then add remaining ingredients and simmer for 15 minutes.
Drain tripe and add to tomato sauce.
Cook for a further 20 minutes.
Serve hot with samp or maize rice.