- 500g cleaned tripe, cut into bite-sized pieces
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 tablespoons cooking oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions:
- Prepare the Tripe:
- Ensure the tripe is thoroughly cleaned. You can parboil it for about 30 minutes to further clean it.
- Cook the Tripe:
- In a large pot, bring the tripe to a boil with enough water to cover. Simmer until the tripe is tender, usually 1 to 2 hours.
- Sauté Onion and Tomato:
- In a separate pan, heat oil and sauté the chopped onion until translucent. Add the chopped tomatoes and cook until softened.
- Add Spices:
- Add ground coriander and cumin to the onion and tomato mixture. Stir well.
- Combine with Tripe:
- Add the sautéed mixture to the cooked tripe. Season with salt and pepper. Allow the flavors to meld by simmering for an additional 15-20 minutes.
- Garnish and Serve:
- Garnish with fresh parsley or cilantro if desired. Serve the malamogodu hot.
Both samp and malamogodu are often enjoyed as part of a larger meal, especially during traditional South African gatherings or special occasions. Adjust the seasoning to your taste preferences.