Tripe Stew · Township Pot
Mogodu
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One modern fine-dining riff on mogodu, nicknamed 'private school mogodu', swaps in butter beans, chorizo and black beans — inspired by Brazilian feijoada — showing how far the dish has travelled from its street-pot roots.
Cleaned tripe, and often ox or sheep intestines, slow-simmered for hours with onion, tomato and stock until richly tender, traditionally cooked in huge pots over open fires in townships. It's ladled out with pap or a fermented sorghum porridge called tiff.
Why it's made this way: Once dismissed as a 'poor black food' cut under apartheid-era hierarchies, mogodu has re-emerged as a proud symbol of township cuisine, now even reinterpreted by contemporary South African chefs.
More from South Africa
Part of World of Street Food — 3248 dishes from 118 countries.
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