|2.5 kg||flour — cake|
|250 ml||white sugar|
|water — warm|
|10 ml||instant dried yeast|
|parsley leaves — finely chopped|
|for the mogodu:|
|1 kg||sheep tripe — cleaned|
|750 ml||stock — beef|
|1||onion — roughly chopped|
|4||allspice — berries|
|freshly ground black pepper|
|½ tsp||coriander — ground|
|1||rosemary — chopped|
For the ledombolo:
Mix the flour, sugar and salt.
Pour about a cup of warm water into a jug, add the yeast and allow to foam.
Now add the water and yeast mixture to the flour mixture.
Slowly add more warm water and mix (either with your hands or with a mixer with a dough hook attached).
Add the chopped parsley as you mix.
Once the dough becomes soft and pliable, stop adding water and begin kneading.
If using a mixer, mix until the dough starts pulling away from the sides of the bowl; if by hand knead for 15 mins.
Place the dough in a bowl and cover with a damp, warm cloth or plastic wrap brushed with oil.
Proof until double in size.
Knock the dough back by punching it a few times by hand.
If making a stew, roll into equal-sized balls and place in the simmering stew.
They are ready when a toothpick pricked into one of them comes out clean.
For the mogodu:
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.
Place all the ingredients in a pot.
If the beef stock doesn’t cover the tripe completely, then add enough to cover it.
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 longer.
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.
Recipe extract from My Food, My Journey by Lesego Semenya.