Mala Mogodu and Dombolo 



For the Mala Mogodu (tripe)


1kg tripe pieces (intestines, liver, blanket and honeycomb tripe)

1 Knorrox stock cube, chilli beef flavour

Salt and pepper, to taste


For the Dombolo (steamed bread)


Butter or margarine, for greasing

4 ½ cups cake flour

2 tsp salt

2 tsp instant dry yeast

4 tsp sugar

2 cups warm water 

To garnish:

Fresh parsley, chopped


Serves: 4-6




For the Mala Mogodu (tripe)


1. Rinse the tripe under cold, running water (make sure it is thoroughly cleaned). 


2. Add the tripe to a large pot and add enough water to cover the meat. Bring to the boil.


3. Once boiling, add the stock cube to the pot. 


4. Reduce to a simmer and cook for 3 hours adding water if necessary. Season with salt and pepper and reduce to low heat until a thick sauce forms.


For the Dombolo (steamed bread)


1. Grease a large enamel bowl with butter or margarine. 


2. Sift dry ingredients into another large bowl and mix in the warm water. 


3. Knead until the dough combines and does not stick to hands. Transfer dough to the greased bowl. Cover with cling wrap, put in a warm place and allow dough to rise.


4. Using a large pot, 15cm water or enough to reach halfway up the bowl containing dough (when water boils, it shouldn’t wet the dough or get inside the bowl). Place greased bowl inside the pot. Cover with lid and, on medium heat, steam bread for at least an hour or until cooked. To test if bread is cooked. Insert a knife in the centre. When the bread is ready, it should come out clean.


5. Serve the bread as a side to the tripe stew. Top with some fresh parsley and ENJOY!