Heritage Day delicacies: Inyama yesisu (tripe stew)

Inyama yesisu, also referred to as mogodu, is a traditional South African dish crafted with tripe simmered in a rich gravy. The meal, often paired with pap, samp or bread, is a staple in many homes and requires several hours of preparation and cooking.

To create this hearty dish, start by thoroughly cleaning the tripe, rinsing it under cold water and cutting it into bite-sized pieces. Subsequently, pre-boil the tripe in a large pot with water, salt and a bay leaf for about 1½ to 2 hours, until it begins to soften. Drain and rinse the tripe once more.

Next, build the dish's flavor by heating oil in a heavy pot and cooking chopped onions until they turn golden. Add crushed garlic for 30 seconds, followed by chopped tomatoes and tomato paste; cook until the tomatoes break down. Season the mixture with ground coriander, paprika, black pepper, curry powder, beef stock cubes and Worcestershire sauce.

Add the partially cooked tripe to the pot and pour in enough water to create a generous gravy. Cover the pot and let it simmer for another 45 to 60 minutes. During the final 25 to 30 minutes, introduce cubed potatoes to the pot. Cook until they're soft and the gravy has reduced in volume.

Finally, taste the stew and adjust the salt level if necessary. Allow the mixture to continue simmering uncovered for 10 to 15 minutes, so the gravy thickens and becomes glossy and rich. For added flavor, garnish the dish with fresh coriander or parsley.