Botswana Mogodu (Beef Tripe and Intestines)
A Botswana stew of beef tripe and intestines, cooked until tender and cut into small pieces. Makes 5 servings.
Mogodu is made with beef tripe and intestines cooked until very tender. Hands-on preparation takes about 20 minutes; the stated cooking time is around 2 hours.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Wash and cut
Wash the beef tripe and beef intestines thoroughly, then cut them into pieces.
Ready to continue when: The pieces are clean and cut into pieces.
20 min - 02
Cook until tender
Put the beef tripe and beef intestines in a pot and bring them to a boil; then continue cooking over low heat for about 2 hours, or until soft and tender.
Ready to continue when: The tripe and intestines are soft and tender when pierced.
120 min - 03
Season and reduce
Add the salt and continue cooking over low heat until the liquid has decreased considerably and only a small amount remains at the bottom of the pot.
Ready to continue when: Only a little liquid remains at the bottom of the pot.
- 04
Cut finely and finish
Remove the pot from the heat and let the pieces cool enough to handle. Cut them finely, then return them to the pot over low heat to warm through before serving.
Ready to continue when: The pieces are finely cut and hot when served.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Nutrición www.aesan.gob.es/nutricion
- Qué comer en Botsuana - Platos típicos - Exoticca www.exoticca.com/es/africa/africa-del-sur/botsuana/gastronomia
- Gastronomía de Botsuana - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Botsuana
- Botsuana - 10 - Tradiciones, comidas y bebidas locales - CESMET – Clínica de Viajes clinicadelviaggiatore.com/es/Diez-tradiciones--comidas-y-bebidas-locales-de-Botsuana/
- Seswaa (Botsuana) – Cocina Malala cocinamalala.wordpress.com/2017/07/11/seswaa-botsuana/
- Oh, hey akastage-www.foodsafety.gov/sites/default/files/documents/usda-wedding-food-safety.pdf
- Kutlwano Magazine - Botswana : Vol 66 April-June 2026 : Entertainment : FOOD: Nama ya Podi, MogoduVol 66 April-June 2026 :: Entertainment :: Article Details :: FOOD: Nama ya Podi, Mogodu kutlwano.gov.bw/mobile/kut-article-teaser-detail.php?aid=422&cid=1&mid=85
- Beef as intangible cultural heritage in Botswana: a documentary review - Beef as intangible cultural heritage in Botswana: a documentary review ouci.dntb.gov.ua/en/works/732qqd69/
- Ting le Tshohlo: Sorghum Fermented Pap & Pulled Beef | TASTE taste.co.za/recipes/ting-le-tshohlo-sorghum-fermented-pap-and-pulled-beef/
- Ting ya Mabele - Arca del Gusto - Slow Food Foundation www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ting-ya-mabele/
- How to make this Botswanian meal that was only eaten by men | Pulse Nigeria www.pulse.ng/story/botswana-meal-made-of-cows-intestines-was-formerly-eaten-by-only-men-2024…
- Hatchards www.hatchards.co.uk/platinum-jubilee-cookbook-sausage-rolls
- Sopa de Calabaza - Receta Tradicional de Botswana | 196 flavors www.196flavors.com/es/botswana-sopa-de-calabaza/?srsltid=AYCX9vLWY8rrIR1shnMXtg3tM_NqqDRw-K_…
- Antes de ir a YouTube www.youtube.com/shorts/9WJvOrOkoFE
- Platos típicos de Botsuana para probar | Nomadays www.nomadays.es/viaje-botsuana/faq/plats-typiques-botswana
State: Published after documentary validation; no “Tested” label is shown.