When it comes to cleaning tripe, there are a range of methods to try.
It is officially the festive season so you are not only going to be hosting guests and cooking for large groups but you may also have more downtime on your hands that may be spent cooking.
Not only does it take a while to cook, but the tripe also needs to be thoroughly cleaned before it is ready to cook. Mogodu, a Traditional South African stew made of chopped innards of a cow or tripe served with pap or maize meal | Picture: iStockHope Malau, chef turned deputy food editor for TASTE Magazine, advised scraping the “dirt” off the tripe with the sharp side of a knife or a hard brush and cutting the visible parts of fat off of the meat.
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