Tripe is eaten all over the world but in South Africa it is often served as a curry. Also known as Mogodu or Afval, one is often surprised at the popularity of this traditional dish.

1kg tripe, cleaned
coarse salt
5 litres water
15ml curry powder
10ml ginger powder
15ml turmeric powder
10ml sugar
5ml salt
1 bay leaf
4 medium potatoes, peeled and cut into chunks

Put the clean tripe into a large bowl and sprinkle liberally with coarse salt.
Add about half the water and leave to soak for an hour.
Rinse the tripe under running water.
Cut into bite-sized pieces and place in a large saucepan.
Add the remaining water and a tablespoon salt.
Bring the tripe to a boil and simmer for about 3 hours, until tender.
Remove the tripe from the water and set aside.
Pour enough oil into a medium saucepan to cover the bottom.
Add the curry powder, ginger, turmeric, sugar, salt and bay leaf and cook on a low heat for a minute or two.
Add the tripe pieces and stir-fry until the tripe is covered in the spices.
Add the potato chunks and pour enough water into the saucepan to cover the tripe and potato.
Cook on a low simmer for about 40 minutes.
Serve the tripe on rice or a starch of your choice.

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