Heritage Day delicacies: Inyama yesisu (tripe stew)

Tripe stew, known as inyama yesisu or mogodu, is a traditional South African dish made with slowly cooked tripe in a rich, savoury gravy.

The dish is enjoyed in many households and is often served with pap, samp or bread. This version combines tomatoes, onions and spices for a hearty meal that takes a few hours to prepare and cook.

Inyama yesisu (tripe stew)

Ingredients

• 1kg cleaned tripe
• 2 large onions, chopped
• 3 tomatoes, chopped
• 3 cloves garlic, crushed
• 2 tbsp cooking oil
• 1 tbsp tomato paste
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp curry powder
• 2 beef stock cubes
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• Salt, to taste
• 2-3 litres water
• 2 potatoes, peeled and cubed – optional
• Fresh coriander/parsley to finish

Method

1. Clean the tripe: Rinse thoroughly under cold water. If it isn’t pre-cleaned, scrub it well and rinse several times. Cut into bite-sized pieces.
2. Pre-boil: Place the tripe in a large pot and cover with water. Add a little salt and one bay leaf. Boil for 1½-2 hours, or until it starts becoming tender. Drain and rinse.
3. Build the flavour: Heat oil in a heavy pot. Add onions and cook until golden. Add garlic and cook for 30 seconds. Add tomatoes and tomato paste. Cook until the tomatoes have broken down.
4. Season: Add the coriander, paprika, black pepper, curry powder, stock cubes and Worcestershire sauce.
5. Bring everything together: Add the partially cooked tripe. Add enough water to create a generous gravy. Cover and simmer for another 45-60 minutes.
6. Add potatoes: Add the potatoes during the final 25-30 minutes. Cook until they’re soft and the gravy has reduced.
7. Finish: Taste and adjust salt. Let it simmer uncovered for 10-15 minutes so the gravy becomes thick, glossy and rich. Finish with fresh herbs if you want.

*This recipe is courtesy of Sunlight

Heritage Day delicacies: Inyama yesisu (tripe stew)

• Author: Sunlight for #CookOutsideYourCulture
• Prep Time: 20 minutes
• Cook Time: 2 to 3 hours
• Total Time: 0 hours

Ingredients

• • 1 kg cleaned tripe

• • 2 large onions, chopped

• • 3 tomatoes, chopped

• • 3 cloves garlic, crushed

• • 2 tbsp cooking oil

• • 1 tbsp tomato paste

• • 2 tsp ground coriander

• • 1 tsp paprika

• • 1 tsp black pepper

• • 1 tsp curry powder

• • 2 beef stock cubes

• • 2 bay leaves

• • 1 tbsp Worcestershire sauce

• • Salt, to taste

• • 2–3 litres water

• • 2 potatoes, peeled and cubed — optional

• Fresh coriander/parsley to finish

Instructions

1. Clean the tripe: Rinse thoroughly under cold water. If it isn’t pre-cleaned, scrub it well and rinse several times. Cut into bite-sized pieces.
2. Pre-boil: Place the tripe in a large pot and cover with water. Add a little salt and one bay leaf. Boil for 1½–2 hours, or until it starts becoming tender. Drain and rinse.
3. Build the flavour: Heat oil in a heavy pot. Add onions and cook until golden. Add garlic and cook for 30 seconds. Add tomatoes and tomato paste. Cook until the tomatoes have broken down.
4. Season: Add the coriander, paprika, black pepper, curry powder, stock cubes and Worcestershire sauce.
5. Bring everything together: Add the partially cooked tripe. Add enough water to create a generous gravy. Cover and simmer for another 45–60 minutes.
6. Add potatoes: Add the potatoes during the final 25–30 minutes. Cook until they’re soft and the gravy has reduced.
7. Finish: Taste and adjust salt. Let it simmer uncovered for 10–15 minutes so the gravy becomes thick, glossy and rich. Finish with fresh herbs if you want.