Heritage Day delicacies: Inyama yesisu (tripe stew)

Looking for a traditional South African dish to make this Heritage Day? Try this hearty inyama yesisu, or 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 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. 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. 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. Season: Add the coriander, paprika, black pepper, curry powder, stock cubes and Worcestershire sauce. Bring everything together: Add the partially cooked tripe. Add enough water to create a generous gravy. Cover and simmer for another 45-60 minutes. Add potatoes: Add the potatoes during the final 25-30 minutes. Cook until they’re soft and the gravy has reduced. 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 Print Heritage Day delicacies: Inyama yesisu (tripe stew) Prep Time: 20 minutes Cook Time: 2 to 3 hours Total Time: 0 hours 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 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. 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. 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. Season: Add the coriander, paprika, black pepper, curry powder, stock cubes and Worcestershire sauce. Bring everything together: Add the partially cooked tripe. Add enough water to create a generous gravy. Cover and simmer for another 45–60 minutes. Add potatoes: Add the potatoes during the final 25–30 minutes. Cook until they’re soft and the gravy has reduced. 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.